Garlic Chicken

Name: Garlic Chicken
Total time: 1800 s
Yield: 3 Servings
Cuisine: British
Ingredients: 500 grams boneless chicken breast or thigh, 1/2 centimetre cubes; 1 tablespoon ginger-garlic paste; 1 tablespoon soy sauce; 1/2 tablespoon red chilli paste; 1/2 a lime, juiced; 6 large cloves garlic, minced; 1/2 inch ginger, peeled and minced; 1/2 a medium onion, diced; 2 dried red chillies; 1/4-1/2 Serrano pepper, finely chopped, depending on size of pepper; 2 teaspoons rice flour; 1 teaspoon rice vinegar; 1/2 teaspoon ground black pepper

Maulin Agrawal @cook_23084346

This is my take on an Indo-Chinese favourite. The first time I had it was when I was in Kolkata’s Chinatown, a neighbourhood called Tangra. #mycookbook

Maulin Agrawal @cook_23084346

This is my take on an Indo-Chinese favourite. The first time I had it was when I was in Kolkata’s Chinatown, a neighbourhood called Tangra. #mycookbook

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Ingredients

30 minutes

3 Servings

500 gramsboneless chicken breast or thigh, 1/2 centimetre cubes
1 tablespoonginger-garlic paste
1 tablespoonsoy sauce
1/2 tablespoonred chilli paste
1/2a lime, juiced
6large cloves garlic, minced
1/2 inchginger, peeled and minced
1/2a medium onion, diced
2dried red chillies
1/4-1/2Serrano pepper, finely chopped, depending on size of pepper
2 teaspoonsrice flour
1 teaspoonrice vinegar
1/2 teaspoonground black pepper

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Steps

30 minutes

1

Marinate the chicken in black pepper, chilli paste, soy sauce, ginger-garlic paste, vinegar, and lime juice for at least 30 minutes, 90 minutes would be ideal.
2

Pour enough oil in your pan to create a 1/4 cm layer, over medium heat. When the oil is sufficiently heated, add the dried chillies.
3

Add the minced ginger, followed by the minced garlic.
4

Once the garlic aroma becomes stronger, add the chopped hot pepper.
5

Now add in the onions and some salt. Once the onions have browned, you can optionally add some more red chilli paste, depending on your spice preference.
6

Add the marinated chicken. Sauté for 5-7 minutes.
7

Now add a 75/25 mixture of hot water and soy sauce - about 150 millilitres - to get the garlic sauce started. Remember, don’t add too much, otherwise you’ll end up with garlic flavoured chicken soup!
8

Make a slurry of the rice flour and a little water, and add it to help thicken the sauce.
9

Let the sauce reduce until it becomes thick. Reduce the flame to medium-low to prevent scorching the sauce.
10

Serve with vegetable fried rice.