Taking a break from the usual beauty post, from now on, once in a while I will share a cooking recipe that I have experimented.
I hope some of you foodies will enjoy reading this It will be a midweek post, just in case if you are thinking of a recipe to try over the weekend
For this Garlic Chicken with Cabbage recipe, you will need:
Serves 5-6 pax, you can reduce the ingredients accordingly.
a. Two pieces of boneless chicken thigh, de-vein them properly too so they will not curl up and shrink too much in hot oil.
b. 8-10 pieces of peeled garlic and chop them in chunks.
c. Shredded cabbage.
For marination, it’s better than you season the meat at least 30 mins prior to cooking. If possible, prepare it a few hours before hand is even better to enhance the flavor! To season, use light soy sauce, sesame oil, a little bit of salt, some ground pepper, and Chinese wine. I usually just go with the guts with the amount of the seasoning. Make sure the meat is coated evenly, place some spring onions and ginger slices as a base of the meat.
1. When you are ready to cook, lightly pat the meat dry with a kitchen towel to avoid oil splashing up. Then heat up the wok with oil, and then place the chicken with skin downwards in the wok. This allows longer cooking time for the chicken before they are burnt. Switch the fire to medium and cover the wok with lid. This will protect you from the hot oil splattering you!
2. After about 4 mins, flip the meat over once you see the skin is brown, or in this case, slightly burnt. Cover with lid again and let it cook for another 3 mins.
3. Remove the chicken, let it cool and chop it into bite sizes.
4. Drain the oil, and add some hot water into the wok to let the meat simmer in the water for another 2 mins. Remove the chicken, then drizzle the remaining gravy on the shredded cabbage on plate, this will give flavoring to the cabbage talk about one stone 2 birds eh?
5. Now, clean the wok and heat up some oil again, throw in the garlic chunks and add the chicken. Stir fry it for a while, then add hot water again. If the meat is not thoroughly cooked yet, this is the best time to let it cook under the lid. When you notice that the gravy has reduced, add about a spoon of wine again to boost the flavor, you can add in some salt too if it’s not salty enough already.
6. Last step? Remove the chicken and serve it on the bed of cabbage earlier with the remaining gravy. The cabbage would have soaked up the gravy earlier, together with the flavorful garlic. All you need is a bowl of rice to go with it.
It’s a little complicated, but the effort is definitely worth it ;) Hands up if you enjoy cooking too!