Before I get started with this recipe, let me tell you that I really flubbed up the process. The taste was still good but I did not follow directions very well. If you look at the linked site, the separation of the marinade isn't not very distinct so I ended up marinading the chicken with all of the ingredients and then cooking the whole thing.
Chinese Garlic Chicken adapted from About (dot) com
1 pound boneless, skinless chicken breasts
Marinade (They didn't have this quite as distinct as I do)
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other: (or this)
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
Directions: Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.
Garlic Chicken Recipe by Rhonda Parkinson.
Modifications:
-I marinaded and cooked the whole thing.
-I added a splash of marsala wine.
Here's what you'll need:
Mince up the garlic.
Chop up the onion.
This is where I start to mess it up.
I put everthing in the bowl and marinaded the chicken for 25 minutes.
Cut the chicken in to bite-sizes.
Stir and marinade for 25 minutes.
After marinading, add the chicken to a hot wok or skillet with some canola oil. I had also cooked a bag of "boil in a bag" brown rice. Once it was finished, I added it to the wok to crisp up a bit.
Here's what you'll end up with:
Our Thoughts:
Despite the obvious preparation flaws, this dish was really good. I have never used chili paste before and I was afraid that it was going to be too spicy but we couldn't taste the spice at all. In fact, I could have standed to use a little more of the chili paste but I was afraid the kiddos wouldn't be able to handle it.
Hope you enjoy!
April
1 comments:
I'm surprised the sambal didn't come through more because it's close cousin sriracha brings bold flavors. I was going to pick up some sambal today for a dish Jenn made on Fireday Friday at Our Krazzy Kitchen.
I have a pork tenderloin recipe where I did the exact same thing (accidentally made a marinade out of the marinade AND dipping sauce). I never went back to making it the right way because it was so good the wrong way!
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