Chicken and cabbage stir fry with chili garlic sauce
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There are two things about this dish that make it memorable. First, it is a lesson that chicken fillets are not essential for delicious stir fried dishes. Even chicken pieces with bones are good so long as they are chopped into small pieces. How small? By Asian standards, that means small enough to be picked up with chopsticks.
The second lesson is that chili garlic sauce, the mixture of pounded chilis and peanut oil that you find on the table in most Chinese restaurants, is not only good for dipping. It is an excellent seasoning as well.
Serves 4 to 5.
Ingredients:
500 g. of chicken thighs and backs, chopped into small pieces
about 6 cloves of garlic
1 large onion
a thumb-sized piece of ginger
half a head of cabbage
1 large carrot
2 tbsps. of chili garlic sauce
fresh cilantro (as much as you like)
2 tbsps. of vegetable cooking oil
salt
pepper
Place the chicken pieces in a bowl. Season with salt and pepper. Set aside while you prepare the vegetables.
Crush, peel and mince the garlic.
Peel and finely slice the onion.
Peel and grate the ginger.
Peel the carrot and slice into rings. You may cut it in half lengthwise first before slicing.
Cut the cabbage into wedges.
Heat the cooking oil in a wok or frying pan. When hot (should be smoking), add the chicken pieces and stir fry over high heat until the edges start to brown. Add the chili garlic sauce and continue cooking for about 30 seconds (notice how the chicken starts to acquire a nice reddish tinge at this stage).
Add the garlic, ginger and onion. Cook for another 30 seconds. Pour in about half a cup of water, bring to the boil, cover, lower the heat then simmer for 10 to 15 minutes or until the chicken is done.
Add the carrot rings and cabbage wedges. Season with more salt and pepper. Stir. Cook for a minute or two or until the vegetables are cooked but still crisp.
Turn off the heat. Roughly chop the cilantro and add to the chicken and vegetables. Stir a few times.
Serve hot.
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4 Responses to “Chicken and cabbage stir fry with chili garlic sauce”
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Miss Connie,
I was prepared to go home to the usual tinola dinner when I read this. I called home to ask the help to prepare the ingredients (I just hope they haven’t thrown out the chili garlic sauce) so I can cook when I get home.
Thanks for saving us from another uninspired meal.
btw, I haven’t had time to send you the book, been busy, but I’ll make sure to send it next week.
No prob. We still don’t have a lamps in the bedroom anyway. Best time and place to read — in bed, relaxing and enjoying every word.
Ms. Connie, we also use the chicken parts that are normally thrown away. The excess skin with fat is gold mine in chinese restaurants. It adds tons of flavor to stir fries. Not good though if you are cutting down on fat intake.
Thanks for this recipe.
You had me at chili-garlic sauce. I absolutely love that stuff. I try and use it in as much as possible. Love this dish - I will have to try a vegetarian version!