A friend Soumyadip visited us last evening. He thought we should stay indoors & spend the evening at home with some drinks and some spicy food to go with all the catching up. It was too cold to venture out anyways so it all fell into place. We invited a few more common friends to join us. Being the awesome entertainer that he is, Soumyadip made sure there was no dull moment around & soon the place was full of laughter and chatter. I simply love these get together’s, just a couple of close friends and sitting up till late…
Anyways, let’s get down to the recipe, this one uses Oriental spinach.
If you do not find it in the market around you, any asian spinach should do. The crushed red chilli adds the spice and the honey cuts it down a little maintaining the perfect spice n sweet flavour to this dish. The dark colour is from the dark soy sauce. You would also require rice vinegar. Rice vinegar can range from colourless to pale yellow. Substituting this with the western vinegar’s may not give you that authentic Chinese flavour since Chinese rice vinegar is less acidic and milder than western vinegar’s.
The chicken before the lights went dim and the pieces kept vanishing from the plate.. 😉
You would need to marinate the chicken in almost all of the ingredients (Dark soy sauce, rice vinegar, garlic, ginger, honey, salt & red chilli flakes) for at least an hour or so.
Ingredients: Serves (4-6) Preparation Time – 20 mins (Excludes the marination time)
Chicken – 1 kg, cut into medium-sized pieces, approximately 12 pieces
Garlic cloves – 8 pods, chopped finely, divide into 2 portions, one portion for marination
Ginger – a small piece, about an inch, chopped finely
Red chilli flakes – 1 tsp, I used dried 6-8 red chilli (torn roughly), remember to use the seeds as well, as they add the required spice. Again divide into 2 portions, one half is used for the marination
Onion – 2 large-sized, diced thick
Dark soy sauce – 2 tbsp
Rice Vinegar – 2 tbsp
Honey – 1 tbsp
Oriental Spinach – a small bunch, chopped
Cooking oil – 1 tbsp
Salt to taste
Make cuts on the chicken surface with a knife, this will help the chicken absorb more of the marinade used. Mix the Dark soy sauce, rice vinegar, garlic (half portion), ginger, honey, salt & red chilli flakes (half portion) in a bowl. Add this mixture to the chicken pieces and let the chicken marinate for at least an hour. Midway mix the pieces, because only the bottom pieces may marinate better otherwise since the marinade trickles and settles at the bottom.
Heat oil in a wok/a deep bottom pan. Set the heat to medium. Add the other half of the garlic kelp aside, sauté till the air gets infused will the aroma from the garlic. Add the diced onions and fry till they begin to get translucent. Add the other half portion of the red chilli flakes, fry then for a minute or so. Now add the marinated chicken pieces along with the marinade. Fry on medium for about 2-3 minutes till the chicken gets hot. Then close the wok with a lid, reduce heat to low and cook for about 10 minutes. Check if the chicken is cooked. Else let it cook for another 1-2 minutes accordingly. Once the chicken is cooked remove the lid,again increase the heat to medium,add the spinach and mix. Fry till the spinach is tender.
Serve hot as a starter with any drink you wish to have it with.
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