Best Stir-fried Chicken

17 Jan

This is pungent! Great flavour, but not for the faint of heart.

BEST STIR-FRIED CHICKEN
Gwenyth Paltrow
serves four

4 skinless, boneless chicken breasts, cut into small cubes
2 tbsp cornstarch
Coarse salt
Freshly ground black pepper
2 tbsp vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced green scallions (white & green parts)
Pinch red chili flakes (optional)
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tbsp soy sauce
2 tbsp coarsely chopped fresh cilantro

Toss the chicken with cornstarch, a large pinch of salt and quite a bit of pepper. 

Heat oil in large, non-stick wok over medium-high heat. Add the garlic, ginger, scallions and chile flakes (if using) and cook, stirring, for one minute. 

Add the chicken and cook, stirring occasionally, for five minutes.

Add the vinegar, sugar, and five or six grinds of black pepper.

Boil on high for three minutes, or until the sugar has caramelized and the whole mixture is dark brown and sticky and lovely.

Add the soy sauce, and cook for another 30 seconds. Serve immediately over fried rice (recipe below), sprinkled with cilantro. 
 
Fried Rice with Kale and Scallions
serves four

1/2 pound kale, stems discarded
1 1/2 tbsp vegetable oil
2 cloves garlic, peeled and finely minced
3 large scallions, cut into 1/8-inch diagonal slices
2 1/2 cups cooked brown rice
1 tbsp plus 1 tsp soy sauce

Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat.

Add the garlic and cook for two minutes, stirring constantly, being careful not to brown the garlic.

Raise the heat to medium and add the steamed kale and scallions.

Cook for two minutes and then add the rice and cook for another two minutes, stirring.

Add the soy sauce and cook for 30 seconds more.

 

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