HOW TO MAKE CHINESE GARLIC CHICKEN
A home made version of the popular chinese takeout dish, this chinese language Garlic chook makes a extremely good clean weeknight dinner but is also a amazing birthday party food which may be eaten together with your hands! a complete breeze to make!
Don’t you simply love taking part in a good takeout meal?
I mean, there's simply something so exquisite approximately knowing that you may definitely make a telephone name and feature a person put together a remarkable dinner with a purpose to enjoy within the consolation of your own home.
 |
| CHINESE GARLIC CHICKEN |
The aspect approximately takeout although is that it can get quite spendy and let’s face it, it isn't always precisely properly with a view to dial-a-dinner every night time. To keep myself at the immediately and slim, i love to create my very own takeout meals occasionally. If we're being honest here (we are, right?) I enjoy creating my very own food even greater than i really like dialing for takeout.
I have this component where I just love to put my own flair on restaurant food and try to create delicious, but cheaper and healthier versions of the unique food that i can get once I order takeout.
perhaps it is simply me, however i've located it to be pretty a laugh to do and my cooking abilties have benefited from my persevered journey of creating delicious takeout at home.
INGREDIENTS:
- 2 Tablespoons cornstarch
- salt , to taste
- ground white pepper , to taste
- 4 boneless skinless chicken thighs
- oil , for frying
- 4 cloves garlic , sliced
- 3 scallions , cut into batons
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- a pinch of sugar
INSTRUCTIONS:
- In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
- Heat the oil in a wok (it’s also possible to make this recipe with a simple skillet if you don’t have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn’t fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
- Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
- Serve over the rice or it’s also great as a finger food. Enjoy!
