Monday, May 02, 2011

Chinese New Year Chicken


Sunday 13 February

Chicken for the Year of the Rabbit.

We started with boned chicken breast pieces marinated in ginger, soy, and Shaoxing wine. Then Holt enjoyed cutting up onions and red bell pepper to suit the size of sugarsnap peas. Barbara then stir fried them in that order with a little salt, and a minute after the peas went in, added the last of the chicken broth and covered the wok to simmer until everything was tender. Removed the vedge, reheated the wok, and stir-fried the chicken; deglazed with black bean and garlic paste, re-added the vedge, and served.

The black beans stand for money, as many things do in Chinese cooking, so it's a fortunate - and tasty - thing to have at the start of the year.

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