Special sauce curry leaves chicken recipe

Posted on March 11, 2013 by Angeline

The first time I cooked this simple chicken stir-fry dish, I did it without the curry leaves and honestly, you can omit the curry leaves if you don’t have them or can’t lay your hands on any because with or without the curry leaves, this chicken dish is still delicious because of the sauce. The curry leaves merely add another dimension of taste and increase the fragrance.

curry leaves

curry leaves

I concocted this dish on a day when my hubby developed a sore throat and I had planned to cook gongbao chicken (宫保鸡丁). Naturally, plans of that spicy dish went out of the window but I still wanted to try out this non-spicy gongbao sauce that I had bought.

Kee's Kung Bo sauce

I like that it comes non-spicy so that you can adjust the spiciness according to your preferences with dried red chilli. I made the special sauce by combining this kung bo sauce with other condiments because I found the taste of the sauce on its own lacking. This concocted sauce of mine goes really well with chicken stir-fry dishes, and I’ve tried this out in veggie with chicken stir-fry dishes and it’s excellent too – always lapped up super fast by the children and hubby. 🙂 Give it a try, won’t you?

curry leaves chicken recipe

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Special sauce curry leaves chicken recipe
Author: 
Recipe type: Side Dishes
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A quick chicken stir-fry in a special tasty sauce, suitable even for children.
Ingredients
  • 250g chicken fillet, tendons removed, diced
  • 1 garlic clove, minced
  • 1 sprig of curry leaves
Sauce
  • Gongbao sauce 1.5 tablespoons
  • oyster sauce 1 tablespoon
  • water 6-8 tablespoons
  • sugar 1 teaspoon
Marinate the chicken in:
  • 1-2 tablespoons chicken marinade
  • 1 tablespoon oyster sauce
  • a few generous dashes of garlic powder
  • a dash of black peppper
  • 1-2 teaspoons sesame oil
Instructions
  1. Marinate the chicken and set aside.
  2. Add a teaspoon of oil to the HappyCall Pan.
  3. Add the curry leaves and garlic and fry till fragrant.
  4. Add the chicken pieces, stir-fry and arrange the chicken pieces such that they form only one layer in the HCP.
  5. Cover the HCP for 2 minutes and cook on medium heat.
  6. Open the HCP and add in the sauce. Stir-fry for 30 seconds.
  7. Cover the HCP and let the sauce simmer with the chicken for 30 seconds - 1 minute.
  8. Dish and serve.

 

Posted in Chicken, Chinese Food, Food for kids, Proteins for the tot, Recipes, Recipes for the family | Leave a comment

Glutinous rice balls in osmanthus red date soup

Posted on March 11, 2013 by Angeline

Glutinous rice balls in osmanthus red date soup

 

Tired of the traditional ginger broth that glutinous rice balls come in? Here’s a refreshing  soup made with osmanthus and red dates that I made for the family since ginger broth isn’t well-received by children as you would expect. 🙂

Actually I made this soup for the family on the last day of Chinese New Year but I didn’t manage to find time to blog about it. My family’s not big on the traditional type of glutinous rice balls so we always have black sesame rice balls which we buy from the supermarket.

If you’re unfamiliar with osmanthus (桂花), it’s believed to improve complexion and reduce inflammation and heatiness.

osmanthus

osmanthus (桂花)

glutinous rice balls in osmanthus red date soup

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Glutinous rice balls in osmanthus red date soup
Author: 
Recipe type: Dessert
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A simple refreshing soup to pair with glutinous rice balls.
Ingredients
  • 8-10 Black sesame glutinous rice balls
  • 4 teaspoons osmanthus
  • 8-10 small seedless red dates
  • water
  • rock sugar to taste (see cooking note 1)
Instructions
  1. Rinse the red dates and place them together with the osmanthus in a pot of 1-1.3L of water.
  2. Once the water starts boiling, simmer it for at least 15 more minutes (see cooking note 2).
  3. Add rock sugar to taste when you are ready to serve.
  4. Sieve out the red dates and osmanthus if you do not want them in the soup.
  5. Bring a separate pot of water to boil and add the glutinous rice balls in when the water is boiling. Once the rice balls float, they are ready to be served.
  6. Dish the rice balls out in bowls and pour the soup over them.
  7. Serve hot.
Notes
1. If you are using glutinous rice balls with fillings such as black sesame or peanut, add more rock sugar to the soup. You should make it taste sweeter than you would like it or else after you have bitten into the first rice ball, the soup would be tasteless.
2. The longer you allow the osmanthus to steep in the soup, the darker the colour of the soup would be and the more fragrant it would become.

 

 

Posted in Desserts, Recipes, Recipes for the family | Leave a comment