Chicken with Carrots and Water Fruit
This is one of my most favorite Asian inspired recipes ever! This dish is all about the goodness of carrots and the subtle flavor of water fruit which come together perfectly in this dish. I hardly find this wonderful dish on any of the restaurant menus in my city and it’s a real pity.Most of the Asian or Chinese restaurants here have such a limited menu and are more or less the same.
The general idea of Chinese food, in these restaurants, means chicken fried to the resemblance of rubber, with a thick flour coating, with a ton of chillies and with a gravy of ketchup, chilli sauce, soy sauce and msg. There might be a few whitish looking flecks which resemble chopped garlic but really don’t do much to the flavor at all. The few better places have their prices just beyond the reach of my comfort zone and i do tend to walk away from these places with a not-so-happy experience about generally everything about the place.
Enough of me rambling about bad eating memories! I definitely am one of those types who never miss an opportunity to criticize food when eating out.
Luckily for me, i do have a decent sense of how to rustle up some pretty decent and lip smacking food! Here is my version of Chicken with Carrots and Water Fruit:
Ingredients for Two Servings:
Chicken – 200 Grams of Chicken Breast Cut into Bite Sized Pieces
Carrot – 1 Large Cut on the Bias into Roughly 3 mm Thick Slices
Water Fruit – 10 Fruit Peeled and Soaking in Water
Ginger – 1/2 Teaspoon
Garlic – 1/2 Teaspoon
Pepper – 1/4th Teaspoon
Green Chillies – 1 Finely Chopped (Optional)
Salt – To Taste and As Per Preference
Sugar – 1/2 Teaspoon
Chicken Stock – 1/2 Cup
Soy Sauce – 4 Tablespoons
Oyster Sauce – 1 1/2 Tablespoons
Corn Starch – 4 Tablespoons
Cooking Oil – Sufficient for Deep Frying the chicken
Water – 3/4th Cup
Cut the Chicken into bite size pieces and cut them at an angle of 45°.
Next add 2 Tablespoons of the Soy Sauce, Salt, Pepper and add 1/4th cup of water.
Mix it really well and leave standing for half an hour.
In the meantime slice and dice the Chillies, Ginger, Garlic, Carrot and Water Fruit.
After half an hour, take your chicken and put 2 Tablespoons of Corn Starch to it and mix it till evenly coated. Add two teaspoons of cooking oil to it and mix really well. Adding oil to the Chicken will prevent the pieces from sticking together when frying.
Let’s get Cooking!
Heat up your wok and add enough oil to cover the Chicken when deep-frying.
Useful Tip: To test whether the oil is hot enough add a bit of batter to the oil. If it sinks to the bottom, the oil is too cold. If it rises to the top rapidly and turn brown in a few seconds, the oil is way too hot. If it rises to the top slowly and turns gradually into a golden brown your ready to fry the chicken!
Add the Chicken and stir occasionally. Fry for 6 to 7 minutes on medium high flame or till golden brown.
Once the Chicken is done frying empty out most of the oil from the wok and leave just about 2 Teaspoons of oil in it. Keep the flame on medium high and add the Carrot slices and sauté till half done. Remove from flame.
Add a teaspoon of oil to the wok and sauté the Water Fruit till half done. Remove and set aside.
Now add 2 Teaspoons of oil to the wok and lower the flame to medium low. Immediately add the Ginger, Garlic and Green Chillies. Sauté till aromatic. Do not brown the Ginger and Garlic, cook it only till it turns a bit translucent.
Add in the Chicken Stock, Salt to Taste, Sugar, 2 Tablespoons of Soy Sauce and Oyster Sauce and stir gently. Increase the flame to medium high.
Add the remaining 2 Tablespoons of Corn Starch to a little less than 1/2 Cup of Water o make a thick Slurry. Once the gravy in the wok has come to a rolling boil, add the carrot Slices and Water Fruit. Allow that to cook for approximately 10 seconds and then add the Corn Starch Slurry to it. Turn flame down to medium low. The slurry will now thicken the gravy.
Once the gravy starts to bubble, add the fried Chicken to it and stir gently. Make sure the Chicken pieces are coated well with the gravy. Immediately turn stove off and serve!
Your oh so lovely Chicken with Carrots and Water Fruit is ready to be eaten! Serve with steamed rice or fried rice and enjoy! Do enjoy it when it’s straight off the stove.
I am sure that you will or have enjoyed making this simple recipe! Do share this with your friends on Facebook, Twitter and Google +!
Do comment and ask away questions! I’ll surely answer them as quickly as possible.