MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken In Hot Garlic Sauce
Categories: Chicken, Chinese, Vegetarian
Yield: 3 Servings

MMMMM--------------------------CHICKEN-------------------------------
1 lb Chicken thighs; boneless;
- skinless
1 tb All-purpose flour
1 cl Garlic; minced
1/2 tb Dark soya sauce
1 pn Turmeric powder
1/2 ts Salt
1/2 ts Black pepper
Oil; for skillet frying
Use tofu; paneer, and
- assorted vegetables for a
- vegetarian version of this
- recipe

MMMMM---------------------------SAUCE--------------------------------
8 cl Garlic
5 Whole red Kashmiri chillies;
- up to 6, to tolerance,
- de-seed if you like
1 ts Roasted white sesame seeds
1 Whole Thai bird chili;
- up to 2
2 ts Dark soya sauce
3 tb Chilli tomato sauce
2 1/2 ts Honey or brown sugar
1 ts Coriander powder
1/4 Turmeric powder
3/4 ts Red pepper flakes;
- to tolerance
1/2 ts Fresh ginger; minced
1 ts Pure sesame oil; (optional
- but recommended)
2 ts Corn starch
2/3 c Chicken/vegetable stock or
- water
3 tb Oil; up to 4 tb
4 Scallion stalks; white &
- green cut separately
1/2 c Red onion; thin sliced
Salt; to taste
1 1/2 tb White vinegar; to taste
1/4 ts Garam masala

MMMMM--------------------------GARNISH-------------------------------
Scallions (green parts);
- chopped

Soak the whole red chillies in warm water for 20 minutes.

Cut the cleaned chicken into bite size pieces. Rub it with flour,
garlic, chili, soya sauce, turmeric, salt & pepper and let sit for
about 25 to 30 minutes.

While the chicken is marinating, using your mortar and pestle or mini
processor, crush the garlic, sesame seeds, and soaked red chillies to
tiny bits. You could use some soaking water if required for blending.

In a small bowl, mix up the soya sauce, chili tomato sauce, honey, and
sesame oil (if using). In another bowl, mix the cornstarch with the
stock and set aside.

In a wide skillet (I used my 12"), heat up 2 to 3 tb of oil on high.

Layer the marinated chicken pieces on the skillet and let sear on both
sides, flipping in between.

Make sure that the chicken pieces cook all the way through. This may
take about 7 to 8 minutes or more depending on size of pieces.

Once done, transfer the chicken pieces to a plate and reserve the
dripping in the skillet itself.

Add the 3 tb oil into the same skillet and heat it up on medium.

Add the crushed garlic-chili paste as well as the whole green chili
to it and fry up these for 20 to 30 second or so until you smell the
aroma.

Be careful that the garlic does not burn.

Next add the chopped scallions (white part) & onions and cook on
medium high for 2 to 3 minutes or until light brown in color.

Add the coriander, turmeric,ginger and soya sauce mix made earlier,
let cook for 3-4 minutes until everything starts looking glossy or
until you see bubbles on the sides.

Next, add the corn starch mix to the skillet. Reduce the heat to low
and let everything simmer for another 2 to 3 minutes until the sauce
thickens slightly.

Next, taste & adjust the salt in the sauce. Sprinkle the garam masala
& vinegar to the skillet and stir everything well. Add the chicken &
toss so that the pieces are evenly coated.

continued in part 2

MMMMM
--- SBBSecho 3.23-Win32
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/1)