After velveting all these chicken strips trying to figure out what technique works best for me, I was finally able to turn them into a recipe.
Mother nature apparently lost her calendar (or her mind!), because we’re still stuck with snow and frost. Where’s my darn sun?
I craved a promise of spring—anything to get me out of this winter funk. This light, citrusy and fresh chicken recipe definitely is the answer to that!
Ingredients:
1 pound velveted chicken (water technique)
1/4 tsp dried chili flakes
thumb-size piece fresh ginger
1 garlic clove
juice of 1/2 a lime
6 tbsp good-quality honey
2 tbsp oyster sauce
2 tsp soy sauce
4 tbsp water
2 tbsp peanut oil
Garnish: spring onions and lime
Directions:
Grab yourself a big bowl and pour the honey in there.
Squeeze in the lime juice.
Add 2 tbsp oyster sauce.
By now you probably realised this is a really simple, not to mention fast, recipe. You can velvet the chicken in the morning, store it in the fridge and you’ll have this on the table in 10 to 15 minutes at dinnertime.
Grate the ginger, crush the garlic and add it to the mix along with the water, soy sauce and chilli flakes.
Whisk until the honey has dissolved.
Here are the chicken strips I velveted earlier that day. Make sure they are completely drained.
Heat your wok. Seriously heat it. We need a temperature that will be almost unbearable to keep your hands near for too long.
Once your wok is super hot, you pour in the oil, twirl it around and immediately add the chicken. Too hot for photography, that’s for sure.
Stir-fry the chicken for 2 or 3 minutes while continuing to stir things around.
I had someone blow away the steam so I could take a shot. it took two pair of hands to shoot this recipe.
Pour in the honey sauce.
And let it simmer for 3 or 4 minutes, until the sauce has cooked down a bit and coats the chicken.
Garnish with lime slices and spring onions and serve with steamed rice.
Recipe adapted from Donna Hay
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