Chickens in Kiev
Doughy chicken-heads watch out! This is Kung Fu chicken. So pork and potato reign supreme; chicken is everywhere.
Here is an authentic and tasty take on a Chinese spicy chicken dish. It does require one magic ingredient; chinese chilli sauce. An authentic chilli sauce (NOT sweet chilli or any other condiment) can be bought at every asian foods store and many supermarkets packaged in a jar. If you can’t find the sauce you can engineer one by making a paste of re-hydrated dried chillies, some vinegar and sugar.
This is dish is quite quick to prepare …
- Get some Jasmine rice going
- Slice chicken breast or thigh fillet into strips no thicker than 1cm
- Slice, very finely, equal quantities of garlic and ginger (1 clove per breast)
- Dice spring onion or shallots
- Dice some dried red chillies to taste
- Add the shallots, dried chilli, garlic and ginger to a hot pan with a few tablespoons of oil
- Add a table spoon of chilli sauce (per breast) to the pan
- Add the chicken, browning it lightly and evenly
- Add soy sauce to taste (for saltiness)
- Cover with lid, remove from heat and allow to stand for 10 minutes (until cooked)
- A liberal sprinkling of sesame oil
- Serve on rice and garnish with coriander and chillies
The end result is an authentic tasty meal with very succulent chicken, and will of course increase your Kung Fu!