Whether barbequed or stir fried, chicken is a go-to for all those who relish their non-vegetarian fare.
The most common type of poultry in the world, chicken is almost a staple for those who need some meat in their meals. From featuring in salads to making a sandwich more appealing, chicken seems to add that ‘extra’ to every meal. Here are two recipes for dishes with chicken that’ll make every non-vegetarian a happy soul.
Sizzling Sichuan Chicken/Kung Pao Chicken
Chicken stir fry with peanuts, scallions and dry chilli, egg fried rice, fries, and stir fry veggies served as a sizzler.
Serves: 1
- Ingredients
- Chicken leg boneless: 150 gms
- Oil: 2 tbsp
- Guntur dry red chilli broken: 15 gms
- Roasted and salted peanuts: 30 gms
- Tai Hua Kung Po Sauce: 3 tbsp
- Sichuan peppercorn crushed: 1 pinch
- Sesame oil: 1 tbsp
- Spring onion chopped: ½ cup
- French fries: 100 gms
- Chopped garlic: 1 tbsp
- Broccoli florets: 4-5 nos
- Carrots cut length wise: 1 no.
- Tai Hua Dark Soy Sauce: 1 tbsp
- For egg fried rice
- Cooked rice: 1 cup
- Egg: 1 no.
- Spring onion: A small handful
- Salt: To taste
- White pepper powder: To taste
- Tai Hua Dark Soy Sauce: 1 tbsp
- Cabbage leaves: 4 nos. (for sizzler plate) Butter: For finishing the sizzler
- Method
- For egg fried rice, toss cooked rice with scrambled egg and season with salt, white pepper powder, and dark soy sauce. Finish with spring onions and set aside.
- Heat oil in a wok or a non-stick pan and add broken dry red chillies. Add diced chicken and stir fry. Add the Kung Po sauce and mix well. Finish with salted peanuts and scallions. Season with Sichuan peppercorn powder and sesame oil.
- Cook fries and season with salt and set aside.
- Blanch broccoli and set aside. Toss broccoli and carrots with chopped garlic and soy sauce and set aside.
- Assemble the sizzler plate and serve with egg fried rice topped with a generous serving of Kung Pao Chicken, add a side of French fries and a side of sauteed broccoli and glazed carrots.
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Cantonese BBQ Chicken Tacos
For BBQ chicken filling
- Ingredients
- Chicken Breast Boneless Skin-on: 1
- Salt: To taste
- Pepper: To taste
- Tai Hua Hoisin Sauce: 20-25 gms
- Oil: 1 tbsp
- Method
- On low flame, add some oil to a pan.
- Drizzle some oil on the chicken to marinate it. Add some salt and pepper on both sides of the chicken, paste the Tai Hua Hoisin sauce evenly on both sides, and massage it.
- Rest the chicken for few minutes.
- Place the chicken in the pan, skin side down.
- Apply the rest of the marinade on the chicken.
- Fry chicken in wok.
- Once the chicken is ready, tear apart the chicken to make a pulled chicken out of it.
- After shredding the chicken, transfer it onto a plate.
- Heat Taco base in the same wok so that it gets slight flavouring of the sauce.
For the Slaw
- Ingredients
- Sliced red/ purple cabbage: 1 qtr.
- Chopped carrot: 1
- Assorted chopped bell peppers: ½ cup
- Bird’s eye chilli: 2-3 nos
- Cilantro leaves: A small handful
- Sesame oil: 1 tbsp
- Lime juice: 1 tbsp
- Sour crème: 1 tbsp
- Method
- Toss all the vegetables together to formulate a fresh tangy slaw.
- Top it up with some sesame oil and lemon juice.
For Cantonese BBQ chicken tacos
- Method
- Place the Taco base against each other on a plate.
- Start with filling in the BBQ chicken.
- Pack the Taco Base with the Slaw.
- Add a drizzle of sour cream.
- Serve and enjoy the BBQ Chicken Tacos.
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