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Here are the ingridients that are required to serve a perfect Garlic Chicken:
- Use 500 grams of boneless chicken breast or thigh, 1/2 centimetre cubes.
- Provide 1 tablespoon of ginger-garlic paste.
- You need 1 tablespoon of soy sauce.
- Prepare 1/2 tablespoon of red chilli paste.
- You need 1/2 of a lime, juiced.
- Get 6 of large cloves garlic, minced.
- Prepare 1/2 inch of ginger, peeled and minced.
- Get 1/2 of a medium onion, diced.
- Get 2 of dried red chillies.
- You need 1/4-1/2 of Serrano pepper, finely chopped, depending on size of pepper.
- You need 2 teaspoons of rice flour.
- Provide 1 teaspoon of rice vinegar.
- Take 1/2 teaspoon of ground black pepper.
Done with the ingridients? Here are the procedures on cooking Garlic Chicken:
- Marinate the chicken in black pepper, chilli paste, soy sauce, ginger-garlic paste, vinegar, and lime juice for at least 30 minutes, 90 minutes would be ideal..
- Pour enough oil in your pan to create a 1/4 cm layer, over medium heat. When the oil is sufficiently heated, add the dried chillies..
- Add the minced ginger, followed by the minced garlic..
- Once the garlic aroma becomes stronger, add the chopped hot pepper..
- Now add in the onions and some salt. Once the onions have browned, you can optionally add some more red chilli paste, depending on your spice preference..
- Add the marinated chicken. Sauté for 5-7 minutes..
- Now add a 75/25 mixture of hot water and soy sauce – about 150 millilitres – to get the garlic sauce started. Remember, don’t add too much, otherwise you’ll end up with garlic flavoured chicken soup!.
- Make a slurry of the rice flour and a little water, and add it to help thicken the sauce..
- Let the sauce reduce until it becomes thick. Reduce the flame to medium-low to prevent scorching the sauce..
- Serve with vegetable fried rice..
The chicken is perfectly tender with golden crispy edges and then there's the sauce….! Cream, white wine and garlic form the tastiest trifecta and make for the most satisfying dinner. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.
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