I love it when a recipe I conceived is shown on TV by a chef. It makes me feel proud, that I have struck a chord with them or is it the universe conspiring to unite me with the cosmos of chefs ? :) . Remember the honey lemon chicken we made for christmas? I had tried a Chinese style chicken that day with my spices as a second entree . This is my version of Chinese chicken since I didn't have a lot of traditional chinese spices asked for. The only thing that happen serendipitously that day was that I used the pork sausage fat made for breakfast as a base for my glaze. I don't think I can repeat that every time. But I definitely liked the pork grease for my glaze. I watched Nigella's kitchen today and her Oriental chicken sounded more or less like my version of Chinese chicken. I don't get to watch any shows commuting half the time between Bangalore and Chennai but these days I am getting to spend more time in Bangalore and hence TLC is getting to look like my favourite spot to hang around. Nigella has been my favourite for the past few years. I liked it when she said today's chicken can be tommorow's leftovers for some sandwich or rolls which is something I have always done. These things sort of just happen , I mean after all who grills a chicken for a fajita or kaati rolls? I definitely don't so every time we grill some meat I see to it that we have leftovers to stuff into sandwich the next day. And they taste even better when they are leftovers. So getting back to my chicken, remember the test we had by trying out 5 varieties of chicken to finalise the best for christmas dinner? This chinese chicken was one of the winner. So I made this along with the honey lemon chicken. I don't fry chicken usually to cut down on the oil but I was more than happy that I did this. This one is gonna be a frequent visitor on my table hereafter just like the eggless cake. Bon appetit folks.......
Ingredients for Sweet and Sour Chinese chicken
Chicken ( preferably breasts and thighs) - 250 gm
Red wine- 1/2 cup
Soya sauce- 3 tbsp
Salt- to taste
Honey- 2 tbsp
Rice wine- 2 tbsp
Paprika - 2 tsp
Garlic powder- 2 tsp
Onion powder- 2 tsp
Rosemary- 1 sprig
Oil- to fry ( I used gingely oil you can try sesame oil too)
Cilantro- to garnish
Directions
Mix the chicken with all the ingredients and marinate it overnight ( or atleast 2 hrs).
Once the chicken in fried and drained heat the wok with some more oil. In my case I had some sausages fried in a pan in the morning which had left over some grease. I heated this pan and poured the marinade into the pan and heated it on high fire till it became sticky. I added a little bit of honey to this marinade and when it was sticky that is reduced to 1/4th of it's initial quantity I added the fried chicken into the pan a gave a few tosses. Serve this chicken with some cilantro garnish.
I loved the sweet as well as tang flavours that came from the honey and vinegar combo.We had this as a starter though it goes well with rice and noodles too.Hope you all like it too.
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