Risa's Hainanese Chicken

Since I used chicken breast for this dish rather than chicken thighs, I had to completely change the cooking method that Risa used in her original dish.

Risa's recipe can be found here:
http://www.gather.com/viewArticle.jsp?articleId=281474977511639

My measurements are approximate.
1/4 cup soy sauce, plus extra for serving
1 T cornstarch
1 lb boneless skinless chicken breasts, cut into chunks
peanut oil, divided
1/2 red onion, coarsely chopped
2 cloves garlic, peeled and minced
1" piece fresh ginger, peeled and minced
1 red chile, minced
2 cups chicken broth
2 t rice vinegar
2 t brown sugar
cooked basmati rice (I used brown)
In a medium bowl, whisk together soy sauce and cornstarch. Stir in chicken. Cover and refrigerate 15 minutes. Drain, reserving soy sauce mixture. Set aside.
Preheat wok or a large frying pan on medium heat. Drizzle in a little oil. Add onion and stir-fry a few minutes. Add garlic, ginger and chile and stir fry a few more seconds. http://media-files.gather.com/images/d395/d326/d745/d224/d96/f3/full.jpgRemove from wok with a slotted spoon.

Add a little more oil to the wok and increase heat to medium high. Add the chicken in batches, frying til crisp on both sides. Remove from wok.
Whisk in broth, reserved soy sauce mixture, vinegar and brown sugar. Cook til thickened.
Stir in onion mixture and chicken and heat through.
I served the chicken atop cooked rice with additional soy sauce for Matt and garlic-chile sauce for me.
http://media-files.gather.com/images/d392/d326/d745/d224/d96/f3/full.jpg
Next time I make this I would halve the ginger and serve it over regular white rice.

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