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BokChoyChicken_Featured3

Oriental flavours have always enticed me. They have that strong taste and the way it blends with meat and veggies cannot be defined in words. The combining sauce is often a blend of soy sauce, vinegar and ginger. This recipe has everything which gives it an authentic Oriental character. Recently, I found Bok Choy at my local farmer’s market. Honestly, I had no clue what it was. I asked the seller and even he was perplexed 😛 I bought it anyway and when I googled it I found it was bok choy, which I have always relished at my favourite oriental eatery.

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I decided to use it in an oriental asian stir fry recipe. I had some chicken on hand and also mushrooms, bell pepper. I was actually feeling rich given the fact such ingredients are scarce where I live. The Stir fry came out absolutely aromatic and full of flavours. We had it greedily with rice and it was decided then and there that it will be a regular feature in our household (whenever we have those ingredients :P)

Directions:

1. Cut Boneless Chicken into cubes and set aside.

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2. Wash heads of Bok Choy and split it into half. Cut the root part crosswise into squares. Leaves can be used in bokchoy soup, so reserve them.


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3. Wash and Chop Mushrooms in slices and Red Bell Pepper in Small Squares.


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4. In a pan add some vegetable oil and saute onion till they release their water and become a little brown.Remove them on a plate lined with Oddy Food Wrapping Paper, so that excess oil is soaked.


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5. Now add little more oil to the same pan and add Red bell Pepper and Bok Choy. Stir Fry till they have cooked but still retain their crisp character. Also remove them on the plate lines with Food Wrapping Paper.


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6. Repeat the same with Cubed Chicken. Stir Fry in the same pan by adding little oil. Season it with Salt and Pepper.


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7. In a saucepan add some Chicken Broth or if you are using Broth Cubes add water and Broth Cube. Bring it to a boil and then turn the flame off.

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8. In the same sauce pan add Sheer or White Wine, Soya Sauce and Sugar.


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9. Also add Rice Vinegar, Cornstarch dissolved in water and sesame oil.


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10. Also add Red Chili Flakes to the sauce pan and mix till everything is dissolved.

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11. In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken. Mix well.


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12. Add the sauce and let it simmer till it has reduced and thickened a little bit.

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13. Transfer to a bowl and sprinkle some roasted sesame seeds. Serve hot with some boiled rice.

Other Indo Chinese Recipe you can try on The Secret Ingredient are: Chili MushroomGravy Gobhi ManchurianCrispy Honey Chili Potatoes with Sesame SeedsIndo Chinese Vegetable Chop SueyVegetarian Hakka Noodles.

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[whohit]BokChoyChicken[/whohit]

[yumprint-recipe id=’191′] Sending this Recipe to Oddy Uniwraps

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Indo Chinese style has a fantastic flavour and this Gobhi Manchurian is in continuation to my other Indo Chinese dishes of Vegetarian Hakka Noodles and Chili Mushrooms. I will soon be posting Vegetable Munchurian, Szechuan Rice, American Chopsuey and many more as a part of this series. This way when you decide to make an indo chinese platter you can easily do it following my posts.

The best part of making these indo chinese dishes at home is that ypu can use as many vegetables you like and make them as healthier as you like. I love to club these with Noodles or Fried rice which are again loaded with vegetables. Since Cauliflower is in season you can utlise them to make Gobhi Manchurian.

Directions:

1. Take some fresh Cauliflowers and remove their stems. Do not throw the stems away for you can use them to make Gobhi Danthal. Cut the cauliflower in to small florets.


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2. Wash the florets under running water.

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3. Add water in a vessel and bring it to a boil. Add salt to it. And then add the florets to it to blanch for 15-20 minutes.


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4. In the meanwhile add All purpose Flour to a bowl.

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5. Add to it Cornflour and  minced ginger garlic.


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6. Also add salt and pepper to it.


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7. Add soya sauce and water  and combine to make a lump free batter.


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8. In a wok add some oil and put it to heat.

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9. Drain the water and tap dry them using a kitchen towel.

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10. Dip the florets of cauliflower in the batter and fry them in hot oil.


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11. Fry them till slight golden brown and remove them on a kitchen towel to soak extra oil.

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12. In the same wok add some oil and chopped onions and saute them for a few minutes.

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13. Add chopped or minced ginger garlic paste, along with chopped green chilies.

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14. In the meanwhile in a small bowl add some corn flour and add little water, Mix it and make a lump free mixture. Set aside.


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15. Add soya sauce, salt and pepper to the onion garlic ginger mix.


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16. Add water and bring the mixture to a boil.


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17. Once the gravy comes to a boil add the cornflour sauce and combine. In a few minutes you will see the sauce has thickened.

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18. When the gravy has achieved right consistency add the fried cauliflower florets. Stir and simmer for a few minutes.

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19, Garnish with greens of spring onion and serve hot with fried rice or Hakka Noodles.

You can even try the recipe of Szechuan Sauce, Szechuan Vegetable Steamed Dumplings, Chili Mushrooms.

[whohit]GobhiManchurian[/whohit]

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[yumprint-recipe id=’96’]