I am so pleased with the simplicity and taste of what I cooked tonight that I have to blog about it right now.
Though I promised myself to make it a short post. So here you go.
Stir fried soy chicken (for 1)
- 100 g boneless chicken. Ideally leg piece. Cut into cubes
- 2 tablespoons vegetable oil
- 2.\ to 2.5 tablespoons dark soy. 1 tablespoon sweet chilli sauce/ paste. 1/2 teaspoon salt
- 3 1/2 teaspoon finely chopped garlic or garlic paste
- 1/2 chopped onion bulb, a shredded stalk of bokchoy. 3 split green chillies. 1/4 chopped capsicum.
- A camera
- Heat oil in a wok. Keep the flame high all through (Remember to bump up the ISO of your camera if you are using the manual mode #facepalm)
- Add garlic…stir
- Add onion…stir till onion becomes marginally translucent
- Add chicken…stir till chicken becomes white and opaque instead of pink
- Add soy & sweet chilli sauce (I used Thai chilli paste). Stir
- Add green chillies & salt. Stir
- Thrown in shredded bokchoy. Stir
- Add capsicum stir and turn off flame while capsicum still retains its crunch
You can have this with simple steamed rice. The sauce of chicken juices and soy will stream into the rice adding flavour to it. The bokchoy gives and interesting crunch. The chicken juicy despite less than 10 minutes of cooking. The occasional bites of chilli will liven up the night.
PS Changed the look of the blog with one of the default templates on blogspot. How do you find it?