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Garlic & Coriander Chicken

Recipe

Garlic & Coriander Chicken


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Cook Time:

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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:

Cook Time:

Yield:

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.

 

33 Comments

  • I’m a cilantro fan and often use it. Your right about it being a love/hate herb…my sister says it tastes like soap and refuses to eat it!

    I love it in South Asian inspired soups and actually use quite a bit of cilantro when cooking Mexican food…it’s really good chopped up fresh in guacamole.

    This looks delicious – and your pictures are gorgeous (as always!)

  • Pepy says:

    I wasn’t a cilantro fan until I married to a cilantro fan who almost add any kind of food with cilantro.

  • this dish must taste good!! I love cilantro now..When I was in Malaysia ,I hate cilantro,I won’t eat any food wt Cilantro added make my mom crazy! But change my taste bud after come to US! lol! so I have hate and love relationship with cilantro!! now I use it with every asian dish I cooked!

  • (( K@Y )) says:

    The name of this dish just got my attention.
    Looks tasty!

  • Alice says:

    I love coriander and this dish is simple delicious!

  • limpepsi says:

    I love coriander too! Perfect With chicken, fish, pork & beef. But I have a problem to keep coriander leaves. It turn yellow so soon. Do you have any tips for keeping coriander?

  • That looks so good. The chicken is so nicely golden, just the way I love it!

  • Kristin says:

    Oh my word, this looks absolutely delicious!!! 😀 i am hungry now 🙁

  • Mike says:

    I love your pictures, good job as always!

  • Sefa says:

    Huhu… those photos above make me hungry 🙁
    My better half will love it very much since he loves garlic and coriander. Definitely will try this one, thanks for sharing.

  • My Cooking Hut says:

    gastroanthropologist,
    Yeah, some people just can’t stand the smell of cilantro. But, I just love it! 🙂 I love noodles soup with lots of cilantro, just so refreshing!
    I have not tried guacamole with cilantro, do you have a special recipe to share?

    Pepy,
    Join the club!! 🙂

    beachloverkitchen,
    You really have love hate relationship with cilantro! I guess it’s a matter of getting used to the smell and taste. heheh..

    K@Y,
    Thank you for your comment and dropping by!

    Alice,
    Thank you!

    limpepsi,
    I agree with you that coriander is great with meat. Like you, I have problems keeping herbs. I have come across this: http://www.lakeland.co.uk/herb-keeper/F/keyword/herbs+container/product/4959
    but I don’t know if it really does keep herbs fresh.

    Patricia,
    Thanks!

    Kristin,
    Yes, it is yummy!! You can make it too.. real easy!

    Mike,
    Thank you!

    Sefa,
    Try it and let me know! 🙂

  • noobcook says:

    I love both garlic and coriander! Looks totally drool worthy and very pretty too! =D~

  • I love coriander too, but I seldom buy them or use them in my cooking because I could never use them up and they don’t last very long at all. I use scallions more because they last forever.

    BTW, congrats on the NYT piece. Curry mee rocks! 😉

  • Gertrude says:

    I used to hate cilantro but not hubby. He will put it in everything and after a while I too learned to like it. Like you said it just the matter of getting used to the taste and smell 🙂

  • tigerfish says:

    I love cilantro too!
    This dish is so simple yet so uncommon. Never seen or eaten chicken made this way before!

  • Wow, that looks great and looks easy!

  • Hi Cooking Hut –
    For the guacamole…here’s the list of ingredients – 2 avocados mashed with a fork, 1 Tbs chopped fresh cilantro, juice of 2 whole limes, salt and pepper, pinch cumin, 1/2 grated fresh garlic clove, and minced jalapeno (how much depends on how much heat you want). Fresh cilantro leaves on top. Sometimes I add a little chopped fresh tomato or grated red onion – but I always keep the avocado really chunky. Great on fajitas, tacos, or fresh, hot corn tortilla chips right out of the fryer!

  • My Cooking Hut says:

    noobcook,
    Thank you! 🙂

    Rasa Malaysia,
    I agree with you that coriander doesn’t have long life span compared to cilantro! Yes, curry mee rocks! 😉

    Gertrude,
    My bf is not a fan of cilantro. He said the smell is too strong for his liking! But, he loves this dish!!

    tigerfish,
    This dish is really very much influenced by Thai cooking. Try it and see if you like 🙂

    Joie de vivre,
    Thanks! It is indeed a very easy dish! 🙂

    gastroanthropologist,
    Thanks for the recipe! I will try this out one day!!

  • Kate says:

    This is so simple and yet i can bet its flavours are just bursting with freshness. I’m so making this for my hubby today. He will love it ! thanks 🙂

  • My Cooking Hut says:

    Kate,
    Yes – You are right – this dish is just full of flavours! Let me know after you have tried!

  • Bonnie says:

    We tried this last week and it was delicious !! We’re having it again this week !!!

  • My Cooking Hut says:

    Bonnie,
    Glad to know that you all love it!! It’s so simple yet so delicious 🙂

  • Laila says:

    This looks really delicious … Laila .. http://limeandlemon.wordpress.com

  • My Cooking Hut says:

    Laila,

    Thanks for your comment and dropping by!

  • Catt says:

    Herbs with soft leaves, (such as basil, coriander, chives, mint, parsley and tarragon), retain their colour and flavour best once picked if they are frozen rather than dried. Pack washed whole sprigs into labelled plastic bags and freeze (they will crumble easily once frozen).

    If planning to store the herbs for any length of time, it is best to blanch them first. Dip them in boiling water, then in iced water, and pat them dry before freezing.

    You can also freeze herbs in ice-cube trays. Chop the herbs coarsely and add one tablespoon of water to each tablespoon of herbs in an ice cube tray, which is a handy way of knowing how much to put in as you can measure with the cubes!

  • My Cooking Hut says:

    Catt,

    Thanks for dropping and your useful tips! I will definitely do what you recommended!! 🙂

  • Bruno says:

    I made it today. So simple and yet so delicious. I’ve keeped it in my springpad.

    Thanks a lott

  • Iain Shaw says:

    Forgot to add the stock at the end so got a much more blackened chicken. Tasted fantastic though. Going to make again when I’m not listening to the Cheltenham Festival preview 🙂

    • Anonymous says:

      Hi Iain,
      Great to know you love it! It is so simple yet so much of beautiful flavours, right? Guess, the stock would have more it slightly moist 😉 Thanks for dropping by!

  • jenny says:

    Loved it! Used tube of garlic, far too much, it was strong but delicious. Tripled the recipe first time and then twice again for the stock. Had to hide leftovers in the fridge in case the 6 other members of the family got hold of it. Put it in a container and labelled it as Tripe. Worked like a dream!

    • Anonymous says:

      Glad to know you live it! Yes, reckon adding more stock if you like some sauce. And I really love the idea how you hide the leftovers!! Haha 😉

    • Anonymous says:

      Great to know you love it! Definitely to add more stock if you like more sauce. And I love the idea how you hide the leftovers… Haha 🙂

  • Sallyrb74 says:

    Any suggestions for a side dish ?? Got a taste for Asian food from my travels around Asia, this looks tasty. Sally 😉

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