IN THE POT | SWEET GARLIC CHICKEN WITH CHOY SUM
I haven’t been feeling that crash hot the last couple of days so I’ve stayed out of the kitchen. However I had ingredients in the fridge to make this dish so I thought I’d best get on and make it. So I made it for lunch.
I’m not a fan of ginger, but I didn’t mind it in this dish. It’s not as garlicky as the title seems to imply which I found somewhat disappointing. I think it might also be the first time I’ve ever cooked with chicken thigh meat and I found it so much nicer than breast. (I must be a legs (wo)man not a boob (wo)man… )
Image source: gnomeangel
The other thing that was a first for me with this dish… I sliced my finger open with our new knives. Not just a little nick either. Oh no, I have a nice big flap of skin from the middle of my pointer finger to the knuckle. I think HUBBY was a little concerned that I was actually going to pass out from it. But in true chef form I just stuck a band-aid on it and got back to work. (Although I haven’t been game enough to take the band-aid off and look at what I’ve actually done to it since it happened…)
Overall it wasn’t bad, probably not my favourite dish so far but it was a nice Sunday lunch.
Sweet Garlic Chicken with Choy Sum
500g hokkien noodles
1 tablespoon peanut oil
750g chicken thigh fillets, sliced thickly
8 green onions, chopped coarsely
4 cloves of garlic, crushed
2cm piece fresh ginger (10g), sliced thinly
230g can sliced water chestnuts, drained
300g choy sum, trimmed, chopped coarsely
2 tablespoons coarsely chopped fresh coriander
2 tablespoons kecap manis
¼ cup (60ml) chicken stock
1. Place noodles in large heatproof bowl; cover with boiling water. Separate noodles with fork; drain.
2. Heat oil in wok; stir-fry chicken, in batches, until browned all over and cooked through.
3. Return chicken to wok with onion, garlic, ginger and water chestnuts; stir-fry until fragrant. Add choy sum, coriander, kecap manis and stock; stir-fry until choy sum just wilts. Top noodles with chicken. Serve with a dollop of sambal oelek, if desired.
Serves: 4
Tip: use gai lan if choy sum is unavailable. I used baby choy sum and thin hokkien noodles in our dish.