Chilli Chicken with Soy sauce









While cooking...






Chicken: Cornish hen, defrosted and cut up asian style (8-9 pieces)

Marinade: High quality soy sauce (something that has less salt and more soy, relatively thick - see below), 6-7 cloves of garlic + 1.5 in of ginger roughly chopped, 1/4 cup white vinegar, 6-7 fresh green chillies chopped up.  Put all of it in a ziploc bag, seal and massage so that it's mixed well.  Stick it in the fridge for a minimum of 10 hours. I did 1.5 days.  Flip once or twice to ensure all pieces get marinated uniformly.

Other ingredients:  1 large onion (red) - cut in thick slivers, Optional: celery, carrot or any other vegetables

Cook:  Heat up wok with oil (pref avocado for smoke point) on high.  Oil temp should be high.  Cook onions until translucent (couple of minutes).  Put all contents of ziploc bag in the wok and cook on high heat for at least 5 min till you see that the chicken is browning (look at the wing tips).  This can cause a lot of splatter so make sure you have the lid handy to cover when needed.  Then lower heat slightly and continue cooking till chicken is completely cooked.  Optional: Add more fresh chopped green chilli.  The ones in the marinade will not be as spicy.

Serve with fried rice (carrots + green beans).  Or plain rice or chow mein

With a side of vinegar and soy sauce soaked green chillies.




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