Ginger Chicken

Asian Fusion Dish
Curry, Cayenne,Cardamom

Cooking with fresh ginger

Fresh Ginger

Once again Ginger shows its magic in this Asian Fusion recipe.  This makes about four servings and takes about a quarter hour to cook.  Prep time adds anther quarter hour or twenty moues, but you can streamline but getting the Mise en place laid out efficiently.

Ginger Chicken

Asian Fusion

Ingredients:

Chicken

Chicken

2 whole Chicken breasts
2 tablespoons Peanut Oil or other Vegetable Oil

The Mixture:

½ teaspoon Garlic, finely minced
½ cup Onion, chopped
2 teaspoons fresh Ginger, minced
1 teaspoon Chili Powder
1 teaspoon Curry Powder
½ teaspoon Cayenne Pepper, or to taste
½ teaspoon ground Cloves
½ teaspoon ground Cardamom
½ teaspoon Turmeric
2 tablespoons Tomato Paste
2 tablespoons Cornstarch

1 can Chicken Broth, 13½ ounces
4 to 5 stalks Celery, cut in half-inch slices diagonally, about 1 cup
4 cups cooked Rice½ cup chopped fresh Cilantro

Method:

Using garlic to make Nasi Minyak, Savory Rice

Garlic

The Chicken Breasts should be sinless and boneless, then cut in half.

Lay a half breast between 2 sheets of wax paper or plastic.  Using a meat pounder or the side of a cleaver, point gently to flatten to a quarter inch thickness.

Cut the pounded breast into pieces about 1½ inch by half an inch.

Repeat pounding and cutting the rest of the Chicken Breast meat the same way.  Set aside.

Complete the chopping, measuring and mincing for the Mixture and combine it in a small bowl.

Slice the Celery, to make about a cup of Celery pieces.

Wash and dry well the Cilantro.  It should be fully dry before cooking.

To make the dish, put a wok over high fire and heat the wok.  When the wok is hot, put in the Oil.  When the Oil is hot, put in the Chicken and stir-fry until it is n o longer pink, about 5 minutes.  Remove with a slotted spoon and set aside.

Put The Mixture in the wok, and cook stirring, over medium fire, 1 or 2 minutes.

Mix the Cornstarch and a quarter cup of Chicken Broth in a small bowl, stirring well to dissolve.

Put the rest of the Chicken Stock in the wok with The Mixture, and stir well to blend.  Put the Cornstarch mixture in the wok. Simmer, stirrin, until it is slightly  thickened and well blended, bout 4 minutes.  Add the Chicken and Celerey.  Cook, until heated through, about 2 minutes.

Serve over cooked Rice.  Garnish with the Cilantro.

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