Sticky Spicy Chicken
Im a big procastinator.. not forgetting to add that Im a forgetful woman...
Been wanting to try this chicken recipe out moons ago when Annie shared the recipe with us 5 months ago. Somehow I never got around to doing it till today..
Easy recipe I must say. All I need to do is mix in the liquid ingredients, brown the garlic, ginger n shallot.. stir in chicken.. then the liquid seasoning.. and leave it to simmer till a thick gravy emerged.
Sticky Spicy Chicken
The name for this dish is not call sticky for nothing since it uses quite a bit of brown sugar, resulting it in caramelising at the end thus forming the sticky gravy.
Also, its tangy taste of sourness add a big big thumbs up factor for the dish. In fact I added more vinegar than required since I love sour stuff.
Here's the recipe Annie had shared with us with slight modification on my part:
Ingredients:
1/2 cup dark brown sugar (approximate)
1/3 cup fish sauce (approximate)
1/3 cup water (approximate)
5 T rice-wine vinegar
2 T soy sauce
1 T minced fresh ginger
1 large clove garlic, minced
2 shallot, sliced thinly
1/2 t freshly ground black pepper
1/2 t crushed red chilli flakes (I use the korean chilli flakes)
2 chili padi to increase the spicy index =p
1 T shallot oil
3 scallions (white and green parts), thinly sliced
1 chicken, chop into pieces.
1 to 2 tomatoes, lightly slited across the cross section (optional)
Garnishes
Method
In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, pepper, and red chilli flakes.
Heat the oil in a large frying pan over med heat. Add the scallions, ginger, garlicn chilli padi and shallot, cook until soft, about 3 mins.
Add the chicken and brown it slightly.
Add the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the chicken pieces occasionally, until cooked. Add in tomatoes.
Cover pan and reduce the sauce by half or until it is slightly thickened and resembles a bubbling caramel sauce.
The tomato was additonaly added by me, since I want tomake this into a 1 pot meal and dear like tomatoes =)
Serve the chicken with the sauce on a pile of shredded lettuce or any other vege of your choice, garnished with the diced spring onions.
This makes a good 1 dish meal since I fully incorporated the required amount of vegetables as garnishes. The sauce goes super well with the lettuce as such I actualy end up making more sauce than stated =p and not a drop was left ...
Next round perhaps I shall be more extravagrant, adding the korean sesame as garnishes as well =)
Thanx Annie for the recipe =)
Been wanting to try this chicken recipe out moons ago when Annie shared the recipe with us 5 months ago. Somehow I never got around to doing it till today..
Easy recipe I must say. All I need to do is mix in the liquid ingredients, brown the garlic, ginger n shallot.. stir in chicken.. then the liquid seasoning.. and leave it to simmer till a thick gravy emerged.
Sticky Spicy Chicken
The name for this dish is not call sticky for nothing since it uses quite a bit of brown sugar, resulting it in caramelising at the end thus forming the sticky gravy.
Also, its tangy taste of sourness add a big big thumbs up factor for the dish. In fact I added more vinegar than required since I love sour stuff.
Here's the recipe Annie had shared with us with slight modification on my part:
Ingredients:
1/2 cup dark brown sugar (approximate)
1/3 cup fish sauce (approximate)
1/3 cup water (approximate)
5 T rice-wine vinegar
2 T soy sauce
1 T minced fresh ginger
1 large clove garlic, minced
2 shallot, sliced thinly
1/2 t freshly ground black pepper
1/2 t crushed red chilli flakes (I use the korean chilli flakes)
2 chili padi to increase the spicy index =p
1 T shallot oil
3 scallions (white and green parts), thinly sliced
1 chicken, chop into pieces.
1 to 2 tomatoes, lightly slited across the cross section (optional)
Garnishes
Method
In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, pepper, and red chilli flakes.
Heat the oil in a large frying pan over med heat. Add the scallions, ginger, garlicn chilli padi and shallot, cook until soft, about 3 mins.
Add the chicken and brown it slightly.
Add the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the chicken pieces occasionally, until cooked. Add in tomatoes.
Cover pan and reduce the sauce by half or until it is slightly thickened and resembles a bubbling caramel sauce.
The tomato was additonaly added by me, since I want tomake this into a 1 pot meal and dear like tomatoes =)
Serve the chicken with the sauce on a pile of shredded lettuce or any other vege of your choice, garnished with the diced spring onions.
This makes a good 1 dish meal since I fully incorporated the required amount of vegetables as garnishes. The sauce goes super well with the lettuce as such I actualy end up making more sauce than stated =p and not a drop was left ...
Next round perhaps I shall be more extravagrant, adding the korean sesame as garnishes as well =)
Thanx Annie for the recipe =)
posted by karlsfoodie @ 1:41 PM
1001 Thoughts: 2
