Sunday, October 30, 2011

Chicken in hot garlic sauce

This dish has been one of my favourites for a long time. It is also one of the few that I started out with. A mixture of little bit of sweetness with the pungent garlic taste give this dish a superb taste!

Approximate preparation time: 30 minutes
Approximate cooking time: 20-30 minutes
Serves: 4
Serving suggestion: Steamed rice

  • 500 gm chicken breast and thighs, boneless and skinless, diced (2 inches)
  • 2 medium sized Chinese cabbages (bok choy),
  • 1 tblsp rice wine,
  • 2 green onions, finely chopped,
  • 2 tbsp corn starch,
  • 150 ml chicken broth, lightly salted
  • 1 tsp white vinegar
  • 3-4 cloves garlic, finely chopped
  • Oil, for frying
  • Salt, to taste
  • Water
  1. Mix the cut chicken with the rice wine, green onions and about 1 tbsp cornstarch.
  2. Set mixture aside for about half an hour and allow it to marinade.
  1. Separate the cabbage leaves and stalk. Slice them lenght-wise.
  2. Mix the chicken broth, white vinegar, about a fifth of a cup of water, garlic and a pinch of salt. Add about a teaspoon of cornstarch. Set aside.
  3. Mix a cup of water with about a tablespoon of cornstarch.
  1. Once the chicken is marinated: Heat a thick bottomed wok and add about 2 tbsp oil.
  2. Once oil is sufficiently hot, stir fry chicken until it turns white or very lightly golden brown.
  3. Remove chicken and allow its oil to drain on a paper towel.
  4. Clean wok and add another 2 tbsp oil (take extra caution, earlier oil in the wok could be very hot and can cause burns), heat the oil.
  5. Add the sliced cabbage and stir fry for a minute or so: at first add the stalks as this takes longer, then add the leaves.
  6. Add the broth mixture to the wok. Allow to boil. Add in the water mixed with cornstarch. Keep stirring the sauce to thicken it.
  7. Once the sauce has attained sufficient consistency, add in the chicken.
Serve hot with steamed rice.

Chicken in Basil and Garlic Sauce

Here is a quick and easy recipe that not only tastes great but is also very healthy.

Approximate preparation time: 10 minutes
Approximate cooking time: 25-30 minutes
Serves: 4
Serving suggestion: Steamed rice, naan

  • 500 gm boneless chicken, preferably breast, diced.
  • 400 ml chicken or vegetable stock, mildly salted
  • 1 tblsp olive oil; can be substituted for 2 tblsp butter
  • 1.5 tblsp Basil leaves, dried
  • 1 tblsp Oregano
  • 1 tsp Thyme
  • 7-8 cloves garlic, finely sliced
  • 2-4 green chillies, finely sliced
  • Salt, to taste
  • 1-2 tsp Black pepper, freshly ground
  • 1 tsp lemon juice
  • Lemon rind, a pinch
  • Fresh coriander, for garnishing

  1. In a large dish, season chicken with salt and pepper, allow to rest for 5 minutes.
  2. In a skillet or wok, over medium heat, add in the olive oil (or butter), garlic and chicken, saute for 5-7 minutes, or until the chicken is golden brown.
  3. Once chicken gains the color, stir in about 100 ml stock and the herbs, allow to cook for another 10-14 minutes, until the chicken cooks and the stock is reduced.
  4. Remove chicken from the skillet (or wok), keep it warm.
  5. Add the remaining stock, chopped chillies and a pinch of salt to the skillet (or wok).
  6. Keep it on the heat until the stock is reduced to about half.
  7. Pour over the chicken, the reduced stock.
  8. Add lemon juice, lemon rind and garnish with fresh coriander.
Serve hot with steamed rice or plain naan