Friday, July 27, 2012

[Tony's Creation]Pan-fried chicken fillet with Hainanese spices




[Prep: 30 minutes | Cook: 15 minutes | Serve: 4 people | Calories: 350 per serving (Estimated) ]

.: Intro :.

Hainanese Chicken, is a really popular in South Asia.  But this dish is emphasis in the rice which has absorbed all the chicken flavour, and it is cooked with special spices.  The chicken is usually moist but nothing special compare to other Asian poultry dishes.

Today, I am going to share a recipe that using the same spices for Hainanese chicken rice but with chicken fillet (instead of making the tasty rice).  And the result is really successful. 

As most of you have a mixer or blender at home, simply put all the spices mentioned in this recipe into the mixer and blend it well.  Just a few second, you can make the perfect seasoning.  So simple!!!!
This chicken is so tasty.  I am sure you love it.  Please have a try
 

.: Ingredients :. http://tonykarenkitchen.com/

1- Boneless chicken fillet, 400g
2- Bean sprout, 250g
3- 1 cucumber, cut into pieces
4- 1 tomato, cut into pieces)
5- Flour or corn starch, 2 tbsp
Group B
1- Lime, 2 tbsp
2- Sugar, 1 tbsp
3- fish sauce, 1 tsp

.: Seasoning :. http://tonykarenkitchen.com/

1- Fish sauce, 2 tsp
2- Sugar, 1 tsp
3- 
Minced lemon grass, 1/2 cup
4- Minced garlic, 1 tbsp
5- Minced shallots, 1 tbsp
6- Minced ginger root, 1 tbsp
7- Chicken powder, 1/2 tsp, optional
8- 1 egg

.: Steps :. http://tonykarenkitchen.com/


1- Marinade the chicken fillet with the seasoning for 30 minutes.  Meanwhile, blanch the bean sprout for 30 seconds.  Drain it well.  Mix the bean sprout, tomato, cucumber with Group A ingredients together.  Dish it up and put it aside.


2- Heat the pan with 2 tbsp of oil over medium heat.  Mix the corn starch with the chicken together.  Add a piece by piece of chicken into the pan.  Pan-fry one side of the chicken until light brown.  Turn the heat to low.  Flip to other side.  Add in 1 tbsp of water.  Cover and simmer for 8 minutes or until it is fully cooked.  Dish it up and let it rest for 10 minutes.  Cut it on a board and top it over the salad mixture.  Serve it in hot.
 
 

 
.: Tips :.http://tonykarenkitchen.com/
1- It is easier to blend the seasoning into a mixer then mincing them.
2- Preserve 1 tbsp of lemon grass.  Add it on the chicken before serve.  It will enhance the lemon grass flavour
.
3- Let the chicken rests for 10 minutes can make the chicken moist after cut into a piece
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Thank you so much for your support!
 

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