Spice-Kissed Garlic Chicken with Carrots
The sauce for this dish is based on a Filipino braising combination of soy sauce, vinegar, garlic, ginger and spices. Serve with rice or noodles.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 237 |
| pro | 31 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 96 mg |
| sodium | 818 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 13% |
| vit A | 123% |
| vit C | 10% |
| folate | 8% |
-
4 tsp (20 mL) vegetable oil
3 lb (1.5 kg) chicken pieces, skinned
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) rice or cider vinegar
12 cloves garlic, sliced
1 tbsp (15 mL) minced gingerroot
4 star anise
3 bay leaves
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) each cinnamon and ground cloves
4 carrots, cut into 1-1/2-inch (4 cm) lengths
2 tsp (10 mL) cornstarch
2 green onions, chopped
Preparation:
In large nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Reduce heat to medium. Add 1 cup (250 mL) water, soy sauce, vinegar, garlic, ginger, star anise, bay leaves, pepper, cinnamon, cloves and carrots; bring to boil. Return chicken to pan; reduce heat, cover and simmer until juices run clear when chicken is pierced, 20 to 25 minutes.
In small bowl, mix cornstarch with 1 tbsp (15 mL) water. Push chicken aside; increase heat to medium-high and stir cornstarch mixture into sauce. Boil until thickened, about 1 minute. Discard bay leaves. Sprinkle with green onions.
Additional Information
Source
Canadian Living Magizine: November 2003
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