Garlic & Coriander Chicken
Coriander, is one of my favourite herbs in Asian cooking. It is also known as Cilantro, particularly in the USA. Coriander/Cilantro has got really pungent smell, so it’s either you love it or hate it. I love the smell of coriander/cilantro. It smells distinctive and fresh and I think it adds great taste to food. However, some people may disagree and may think it is unbearable or unpleasant.
Coriander/Cilantro is widely used in South East Asia, especially in Thai and Vietnamese cooking. My hometown – being just 45 minutes away from the Thai border, there is a great Thai influence in our cooking. Thus, coriander/cilantro is something that we really love to use in stir-fry or soup. A lot of times, coriander/cilantro is eaten raw. I know my mom makes a good dipping sauce with coriander/cilantro that goes really well with steamboat. I like it it both raw and cooked.
There is one dish that is so easy yet tasty. It is called Garlic & Coriander Chicken. What makes garlic & coriander chicken so special is this star ingredient: coriander/cilantro. With this herb, this dish can be such a beauty! To make garlic & coriander chicken doesn’t take a lot of effort. Overall, it takes less than 20 minute to make this dish! Garlic & Coriander chicken can be served with rice or just to eat it like that!
Garlic & Coriander Chicken
Prep Time:
20 minutes
Cook Time:
30 minutes
Yield:
4 servings
Ingredients:
For the Garlic & Coriander Chicken:
350g chicken breast, sliced
2 tbsp corn flour
300ml sunflower oil
1 stalk coriander leaves, chopped
3 garlic cloves, peeled and chopped
1/2 tsp ground black pepper
2 tbsp oyster sauce
1 tbsp soya sauce
1 tsp sugar
50ml chicken stock
Method:
1. Mix the chicken with corn flour. Warm the sunflower oil in a wok over medium heat. Fry the chicken in batches until brown and crispy. Drain and set aside.
2. Add 1 tbsp of the sunflower oil that was used in deep-frying to a wok over medium-high heat, put the garlic and coriander and cook for 1-2 minutes until fragrant. Add the ground black pepper, oyster sauce, soya sauce, sugar and chicken stock. Mix well and bring to the boil. Add the deep-fried crispy chicken, cook for 1-2 minutes to warm through. Serve warm.
