I know the goodness of olive oil but I want to remind myself every now and then by treating by taste-buds. And if you are a connoisseur of food, you will echo my sentiments. Well last night my mind and the eyes couldn't relate to the food I had already cooked and my Chinese soul screamed hard. So instead frying my brain any more, I decided to fry some hot garlic chicken and noodles in my kitchen. And when its the soul which calls you, nothing goes awry....so get ready to churn some delicious mix in your kitchen this weekend. Don't forget to pass on the invitation.
For the Hot Garlic Chicken
Chicken preferable boneless or breast pieces - 400 gm
Garlic - 15-20 flakes finely chopped (the more the merrier, remember its garlic chicken!)
Onion - 1 big finely chopped
Chilly sauce - 2 tbsp
Tomato Sauce - 2 tbsp
Soy sauce - 1 tsp
Butter - 3 tbsp
Olive Oil - 1 tbsp
Vinegar - 1 tbsp
Red Chilli Paste - 1 tbsp (made by boiling the dry red chillies n grinding)
Kashmiri chilli powder - to avoid the artificial red color - 1 tbsp
Sugar - 1 tsp
Salt - as per taste
Wine - 2 tbsp (optional)
ajinamoto - 1/2 tsp (optional) i don't recommend as I don't use it either
Capsicum - 1 big cut into cubes
Cornflour - 1 tbsp mixed in 1 cup of water
Method: Marinate chicken with half the vinegar, salt, red chilli paste. Now in a pan add 1tbsp butter, 1cup of water and the marinated chicken and cook covered till water evaporates and chicken is boiled completely.
Now in another pan add the remaining butter and olive oil. Add garlic and fry for a minute. Now add the chopped onion and fry for 3-4 mins. Add capsicum, a little salt and fry for another 3-4 min till it becomes soft. Now add the sauces and rest of the vinegar. In this add the boiled chicken and fry for 2-3 mins. Now add the cornflour mixed with water wine and let it cook for till it becomes thick. Remove from fire and serve hot with Noodles. (And when I say serve hot, I mean literally as Chinese food has to be consumed hot, though it is mostly made with stale stuffs!)
For the Noodles
Egg Noodles - 1 packet (try buying the thinnest ones)
Garlic - 10-15 flakes - chopped finely
Onion - 1 sliced finely
Vegetables - 3 tbsp sliced finely (capscicum, carrot and bean)
Olive Oil - lots and lots of it - i mean - 3 tbsp
Salt as per taste
Pepper - as per taste
Chilli flakes - as per taste
Dried herbs as per taste (optional)
Method: Boil the noodles in 2 cups of water and 1 tsp of oil . Once done, run it under cold water, drain and keep aside. Now in a pan, put the olive oil. Remember olive oil has low smoking point. Therefore right after 30 secs, add garlic and onion and fry well for 3-4 mins. Add Veggies and salt and cook till they are done. Now add the noodles and toss them well. Turn off the oven and add pepper, chilli flakes and herbs. For the extra taste drizzle a little olive oil and serve with hot garlic chicken.
Tip for Vegans: You can replace the chicken with paneer and follow the same recipe. You will have your hot garlic paneer ready for the noodles!
For the Hot Garlic Chicken
Chicken preferable boneless or breast pieces - 400 gm
Garlic - 15-20 flakes finely chopped (the more the merrier, remember its garlic chicken!)
Onion - 1 big finely chopped
Chilly sauce - 2 tbsp
Tomato Sauce - 2 tbsp
Soy sauce - 1 tsp
Butter - 3 tbsp
Olive Oil - 1 tbsp
Vinegar - 1 tbsp
Red Chilli Paste - 1 tbsp (made by boiling the dry red chillies n grinding)
Kashmiri chilli powder - to avoid the artificial red color - 1 tbsp
Sugar - 1 tsp
Salt - as per taste
Wine - 2 tbsp (optional)
ajinamoto - 1/2 tsp (optional) i don't recommend as I don't use it either
Capsicum - 1 big cut into cubes
Cornflour - 1 tbsp mixed in 1 cup of water
Method: Marinate chicken with half the vinegar, salt, red chilli paste. Now in a pan add 1tbsp butter, 1cup of water and the marinated chicken and cook covered till water evaporates and chicken is boiled completely.
Now in another pan add the remaining butter and olive oil. Add garlic and fry for a minute. Now add the chopped onion and fry for 3-4 mins. Add capsicum, a little salt and fry for another 3-4 min till it becomes soft. Now add the sauces and rest of the vinegar. In this add the boiled chicken and fry for 2-3 mins. Now add the cornflour mixed with water wine and let it cook for till it becomes thick. Remove from fire and serve hot with Noodles. (And when I say serve hot, I mean literally as Chinese food has to be consumed hot, though it is mostly made with stale stuffs!)
For the Noodles
Egg Noodles - 1 packet (try buying the thinnest ones)
Garlic - 10-15 flakes - chopped finely
Onion - 1 sliced finely
Vegetables - 3 tbsp sliced finely (capscicum, carrot and bean)
Olive Oil - lots and lots of it - i mean - 3 tbsp
Salt as per taste
Pepper - as per taste
Chilli flakes - as per taste
Dried herbs as per taste (optional)
Method: Boil the noodles in 2 cups of water and 1 tsp of oil . Once done, run it under cold water, drain and keep aside. Now in a pan, put the olive oil. Remember olive oil has low smoking point. Therefore right after 30 secs, add garlic and onion and fry well for 3-4 mins. Add Veggies and salt and cook till they are done. Now add the noodles and toss them well. Turn off the oven and add pepper, chilli flakes and herbs. For the extra taste drizzle a little olive oil and serve with hot garlic chicken.
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