Table of contents:
- Ingredients for Cooking Chinese Chicken with Vegetables:
- Chinese way of cooking chicken with vegetables
Chinese Chicken with Vegetables is a delicious, easy-to-cook, spicy chicken fillet with cauliflower and asparagus beans. I love Chinese food, when I find new recipes, I definitely try to cook. A distinctive feature of Chinese chicken is its sweet and sour taste. I deliberately reduce the amount of sugar in the recipe, as, in my opinion, it is too much, but you can adjust the taste as you like - add a little more or a little less vinegar or sugar.
Vegetables in Chinese recipes need to be crispy by cutting them into small pieces and cooking them very quickly. If you are lucky enough to own a wok pan, then this recipe is just right for cooking in a wok.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for Cooking Chinese Chicken with Vegetables:
- 300 g chicken fillet;
- 60 g shallots;
- 50 g carrots;
- 50 g bell pepper;
- 200 g of cauliflower;
- 150 g asparagus beans;
- 120 g tomato puree;
- 15 g dried carrots;
- 1 chili pod;
- 25 g ginger;
- 2 cloves of garlic;
- 25 ml of vegetable oil;
- 25 g rice vinegar;
- 30 ml of soy sauce;
- 30 g granulated sugar;
- dried chili, black sesame seeds, leeks, peppers, sea salt.
Chinese way of cooking chicken with vegetables
First, we make pasta, without which, perhaps, not a single dish of Chinese cuisine can do. This paste consists of garlic, fresh ginger and chili peppers.
Peel the garlic, cut it finely. Scrape the ginger root, also cut it finely. We clean the chili pod from seeds, cut into rings.
Put the chopped ingredients in a mortar or blender, add a pinch of coarse sea salt as an abrasive, grind until a homogeneous paste is obtained.
Then heat refined vegetable oil in a pan, ideally sesame or peanut oil. Throw finely chopped shallots into the heated oil, add ginger-garlic paste, fry for several minutes - we release delicious aromas.
Cut the chicken fillet into small cubes. Chop the carrots into thin strips. Throw the carrots into the pan, add the chicken after a few minutes.
Fry the meat, stirring occasionally, then pour in the rice vinegar and soy sauce, add granulated sugar and salt to taste. Fry everything together for another 5 minutes, add diced bell peppers.
We disassemble the cauliflower into small inflorescences, put in boiling salty water for 2-3 minutes, then throw it over the chicken.
Asparagus beans can be placed in a frozen skillet, so the delicate pods will remain green and tender.
Add 2-3 teaspoons of dried green chili and a tablespoon of dried carrots. Such seasonings are usually used to obtain a variety of textures.
Add tomato puree or pour in thick tomato sauce, stir and cook over high heat for about 8 minutes until the moisture evaporates.
Remove the frying pan from the heat, sprinkle the chicken with Chinese vegetables with black sesame seeds, leek rings, and freshly ground black pepper.
Serve hot Chinese chicken with vegetables to the table. Bon Appetit!
I advise you to serve crumbly rice with chicken with vegetables in Chinese, it will be tasty and satisfying.