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.

No comments:

Post a Comment