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24/01/2014

#FoodShareFriday: Garlic Chicken




One of the best gifts I got for Christmas this year was Gok Wan's chinese cook book.  Being someone who eats that much chinese I often worry I will turn into a chow mein, I was super excited to get my wok on and rustle up some healthy dishes for us to gorge on.  For food share Friday I thought I'd share with you the Garlic Chicken recipe with a few of my own tweaks thrown in.  If you're looking for something ridiculously delicious but still packed with nutrients, this is the dish for you!


You will need:


2 x chicken breasts
5 x spring onions
3 tablespoons of corn flour
Groundnut oil
Soy sauce
Shoaxing rice wine
Garlic
Salt and Pepper


Step 1: Chop up your chicken breast into bit size pieces.



Step 2: Mix 3 tablespoons of corn flour with a pinch of pepper and salt, then throw your chicken into the mixture.  Coat the chicken in the mixture and shake off any excess, ensuring each piece has a covering of cornflour.


Step 3: Heat up the groundnut oil in the wok so it's really hot, then shallow fry 3-4 pieces of chicken in one pan.  Keep frying the chicken until it turns golden brown and all chicken has had a bath in the wok.  Drain the chicken on a tea towel and set aside to cool.





Step 4: Cop up all the vegetables you want in the dish.  According to the original recipe this includes the spring onions and garlic, but we added mushrooms and peppers into the mix.




Step 5: Heat the wok back up on a medium heat,  pour in a glug of groundnut oil, and quick fry the garlic and spring onions.  When the garlic becomes aromatic (so you can smell it) chuck in the rest of your vegetables and stir fry until cooked.


Step 6: Add 3 tablespoons of shaoxing rice wine and 2 tablespoons of soy sauce to the mix.


Step 7: Once it's all cooked, chuck your chicken back into the pan and stir fry the dish for 2-3 minutes.



Step 8: Take off the heat and wop it on your plate.  Enjoy!







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