January 24, 2012

Chinese chicken curry w/broccoli and carmelized onions


It's Chinese new year! I was wondering how the Chinese restaurants have chicken that is so soft and juicy? its all in the marinate!

What you need: Serves 2 to 3
2 or 3 chicken breasts cut into small pieces
2 cups of broccoli washed and broken into stems
1 large red onion chopped into long strips
1 tsp of finely chopped garlic
1 Tbsp garlic chili sauce paste
1 Tbsp soy sauce
1 tsp vinegar
2 Tbsp vegetable oil


For the chicken marinade:
2 heaped tsp cornflour
1 tsp baking soda
2 tsp rice wine


Add the chicken pieces along with the marinating ingredients in a bowl and massage it into the chicken. 

Let it stand for about 15 to 30 minutes. Now here is the trick, rinse the chicken in ice cold water, pat it dry and set aside.

Warm up a wok or skillet on medium high. Add in the oil and bring it to a shimmer. Add in the rinsed and dried chicken, and let it sizzle a bit. 

Saute on medium high for a few minutes. Toss in the garlic and red onions. Let the onions caramelize. 

Mix up all the sauces and pastes together in a little cup. Add this mixture into the chicken, and bring it to bubble. Turn the heat down to low.

Add in the broccoli stems and a cup of water. Continue to cook on low until the chicken has cooked through. Serve it hot with steamy cooked rice. Enjoy!