Hello
Everybody!
How
is your day? Hope you guys have a wonderful day. Before I start, I would like
to shout out birthday wish to my two beloved close friends – SAHABAT:
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| 3 of US |
DIDIE
DATIN ZARA ZURA
FB: Zara Zura
I’m so fortunate enough to have this
two good friends, a bond that is truly unique and special. Thank you always
being there to listen in good and bad times.
Happy birthday! I hope it is filled
with awesomeness!
And May Allah bless both of you with
good health and wealth and also a happy life.
I love you guys!
Okay,
now let me share with you guys my new recipe, Spicy Chicken Ginger. I love Ginger a lots. If you all
notice, most of my cooking ingredients, have ginger. Ginger is among the Healthiest
Spices on the
planet. Ginger contains hundreds of bioactive compounds and nutrients, some of
which may contribute to health and healing. It helps stimulates digestion,
lowers blood pressure, reduces nausea, reduces inflammation, antibacterial properties,
blood-sugar regulator, eases menstrual pains and relieves joint and muscle pain.
Ginger
can freeze very well, so it’s easy to keep plenty in stock. In addition to the
root, both ginger extract and ground ginger have powerful
therapeutic effects.
So,
all in all ginger is pretty good stuff! Have a go at combining it into your cooking
and see how much better you taste for it!
Now, let’s
check it out the, Spicy Chicken Ginger recipe!
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| Spicy Chicken Ginger |
INGREDIENTS
1
bowl of chicken, cut into 3/4-inch chunks
1
large egg white, beaten until frothy
1/2
cup spice flour – Brand PUAS or BESTARI
3
tablespoons sweet soy sauce
2
tablespoons OYSTER sauce
2
tablespoons chili sauce
2
tablespoons chili paste
3
tablespoons sugar
4
tablespoon minced garlic
1 ½
inch chopped ginger
10
spicy dried red chilies, broken in half
10
Thai chilies – minced it
1-2
Holland onion – cut into 4 sizes
METHODS
Combine
chicken, egg white and ½ cup of water in a bowl. Mix in the spice flour a
little bit at a time until the chicken are well coated. You can marinate this
chicken about 2 hours.
Heat
oil in a deep-fryer or large saucepan.
In
batches, carefully drop the chicken into the hot oil one by one, cooking until
they turn deep golden brown. Remove the chicken and drain on a paper
towel-lined plate.
In
the same oil, fry the dry chilies about 1 minute. Remove and drain the oil.
For
the sauce, heat 2- 3 tablespoons oil in a wok over medium. Add garlic and
ginger. Cook until fragrant, about 1
minute.
Add
chili paste, ½ cup of water and cook for 5 minutes. Then add sweet soy sauce, oyster
sauce, chili sauce and sugar. Cook about 3 minutes until the sauce thicken.
Add
chicken and Thai chilies and toss to coat in sauce.
Reduce
heat to low and cook for a few minutes until the chicken absorbs some of the
sauce.
Last
but not least, add the fried dry chilies and Holland onion. Stir a bit. Done!!
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