Exotic Chicken ( with sweet ginger souce )

exotic chicken

 I got this recipe from Sichuan Recipes Book that I bought one year ago in the airport. Most of the Sichuan food are spicy, niathat is why I like it :D. But being married with a french man has change my kind of food, he does not like spicy food. So this recipe was modified to meet both of our preferences. 

It is a so delicious menu for your dinner and very easy to prepare. You must try this restourant class recipe 🙂 

 Ingredients I (to boil the chicken)boiler

  • 1 cup of white dry wine (originally using chinese rice wine)
  • 1/2 stem of green onion (bottom part, sliced)
  • 1 cm of ginger (sliced)
  • 250 gr of chicken fillet

Ingredients II (sweet ginger souce)

  • 4 cloves of garlics (chopped)
  • 2 cm of ginger (choped)
  • 1/2 stem of green onion (upper part-chopped)souce
  • 1/2 tea sp of grated peppers
  • 1 tea sp of salt
  • 1 tea sp of sugar
  • 1 table sp of sesame oil
  • 1 table sp of olive oil
  • 1 tea sp of white vinegar
  • 2 table sp of sweet soya souce (kecap manis)
  • 1 tea sp of soya souce (salty)
  • 2 table sp of water
  • 1 table sp of fresh coriander leaves

How to cook:boiled chicken

  • Boil water, just enough to cover the chicken fillet. When it boils put in the chicken, white wine, green onion and ginger. Cover the pan to save the aroma. After it boils, reduce the heat and cook for 20 minutes.
  • Mean while, mix green onion, garlic, ginger, pepper and salt in a heat resisting bowl
  • Heat sesame oil, olive oil in a small pan.souce
  • Add the hot oil in the mixture. Wait for one minute. Add the rest of the ingredients and stir well.
  • Cook the souce in the small pan for 5 minutes over a moderate heat.
  • Cut the boiled chicken into small cubicles than add the souce on the top and finished by adding coriander leaves.

Serving for 2 people.

Best serve with stem rice and serve while hot.


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