Garlic Chicken Recipe

I usually use lots of garlic in cooking, because I love the taste of garlic. Luckily my husband is. However, many people do not like garlic to know, especially because of its intense odor. It has happened that some of my husband's colleagues told him he had garlic breath (Uppss!). Since then I have to think about when I cook, do not overdo it during the week.

I also love garlic, because it goes well with so many things such as chicken, fish, meat, etc. If you are aGarlic fan like me, you will love this garlic chicken recipe. It combines chicken breast with lots of garlic and traditional Asian seasonings like ginger and soy sauce. It is served with rice, so that a good meal.

Ingredients:

4 without bone, without (chicken breast halves skin, about 1 kg)
1 egg white
1 tablespoon cornstarch
1 tablespoon sherry (or dry white wine)
4 spring onions
1 teaspoon chopped ginger root
3 teaspoons fresh minced garlic (about 6 mediumCloves)
2 tablespoons vegetable oil
Hot cooked rice

Sauce

1 teaspoon crushed chili paste (sambal oelek) or more taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 tablespoon water
2 tablespoons sherry (or dry white wine)
2 tablespoons soy sauce

Directions:

1) Place chicken breasts in freezer for 1 to 2 hours or until very firm, but not frozen. Cut crosswise into thin slices shreds. In small bowl, lightly beat eggwhite, then mix in cornstarch and sherry (or wine), stir until cornstarch is dissolved. Add the chicken and mix well to coat all the pieces. Let stand at room temperature for 30 minutes.
2) In the meantime, spring onion pieces on the diagonal into very thin slices. Ginger root and garlic until finely chopped. Combine all sauce ingredients, mixing well.
3) Heat wok or pan, heat oil and stir fry until chicken is no longer pink. Remove chicken to remove with a slotted spoon. Add onions, ginger and garlic to wok and stir fryapproximately 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken stir wok, re-sauce and ingredients in the wok. Cook, stirring constantly until the mixture is well combined, hot and bubbly and slightly thickened. Turn off the heat and splash with about 1 teaspoon dark sesame oil.

Serve over rice.

Thanks To : gooddigg humanities Trademarks