I am back in the kitchen with my newly improve Chicken Oriental recipe. This recipe is one of those that I really like to cook over and over again. Of course not on a daily basis. It's one of those that falls under the tried and tested recipes that really excites our tastebuds. It is easy to prepare and cook. I prepared the dish at supper and my client (husband) loves it so much. It's tasty and got a lot of flavours in it so if you'd like to try this recipe check out the instructions below.
INGREDIENTS:
Chicken parts (lean/semi thawed)
Onion (white/ sliced)
Garlic (chopped)
Ginger (sliced & chopped)
Beans
Carrots (peeled/ Faux Tourne')
Potatoes (Fries Cut)
Red Bell Pepper (strips)
Oyster Sauce
Barbeque Sauce
Oil
Sugar
Salt
Pepper
Sesame seed (optional)
PROCEDURES:
Preparation:
1. Wash, clean meat and vegetables and prepare seasoning. This way it will be easier for you to find the next ingredients you need. It will be easier for you to move around the kitchen too.
2. Wash, clean, peel and slice veggies according to your preferences.
Cooking
1. Prepare and boil water in a wok with salt and slice of ginger. Pour in chicken meat and allow it to cook until it becomes tender. Once done, remove from heat.
1. Get another wok, pour in oil to heat. Bring back the boiled chicken and deep fry meat until it turns brown from side to side. Cover the wok, and turn around meat from time to time until you get the crispy texture (ala lechon kawali style) before removing the meat from oil.
2. Next, with the same wok. Reduce or lessen the oil, now fry potatoes and remove it immediately once it turned golden brown.
3. Further reduce oil. On the same wok, sauteed garlic, ginger and onion. Next bring out the carrots and beans together and continue stirring (sauteed) leave the red bell pepper last to stir fry. Sprinkle a small amount of salt and pepper. Try not to overcook your veggies, the crispier it is the better.
4. Get cooked (crispy) chicken parts and mix them together with the veggies.
5. Add oyster sauce (minimal), barbecue sauce (minimal), sugar and water. Stir it well until you achieve the right sauce consistency. Cover veggies and meat with sauce by tenderly mixing them together. (Low fire)
6. Pour in potato fries and stir a little more to cover them with sauce as well. Just be careful not to break the potatoes. Remove from heat.
7. Transfer in a clean plate and sprinkle it with sesame seed.
Serve with hot rice and enjoy!
You might have observed that I didn't put any measurement for the ingredients. It is because I cook without measuring ingredients nor look for equivalents. I just don't over do things, like when I need to seasoned them with salt or herbs. I usually starts at minimal. It's easier to add than subtract right and I basically rely on the smell of the food when cooking dishes. It's a trial and error thing for me. I don't know, my years of experiences in the food business has taught me and trained me to prepare food systematically but at home I prefer to have that Boom... boom... boom thing hahaha... (sprinkle here and there) when trying to achieve that perfect taste (at least on our tastebuds hehe). But food safety is another story. Weird yeah, but good aroma means good taste for me or maybe that's just me. Anyways, frying and sauteeing is easier to do than baking. The latter are far more complicated so I guess I'll use measuring cups and spoon when I start baking... (kelan kaya yun... hehe).
But nevertheless, I encourage you to try this recipe. Time to (re)introduce new taste for your tastebuds :)