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Chinese/Moroccan Chicken




Source of Recipe


Kickasscooking.com


Recipe Introduction


This dish is Chinese because of the method of pre-preparing the chicken and Moroccan because of the sauce.



List of Ingredients




2 chicken breasts - boneless and skinless
1 Tablespoon cornstarch
1 egg white
Canola or grape seed oil (2 cups)
Sauce
1 small onion - minced
2" fresh ginger - minced
3 cloves of garlic - minced
1 small can of imported Italian plum tomatoes
1 Tablespoon bottled Chinese chili paste with soybeans
1 Tablespoon ground cumin
1 teaspoon Chinese sesame oil
2 Tablespoons honey
Salt/Pepper
4 Tablespoons peanut oil
1/4 cup chopped coriander (cilantro)


Recipe



Pre-Production
1. Cut chicken breasts into 2" pieces
2. Mix 1 Tablespoon cornstarch with 2 Tablespoons water - mix well
3. Add egg white and beat together with a whisk for 20 seconds
4. Add chicken pieces and mix - rest for 20 minutes

To Cook
Chicken
1. Add 2 cups of oil to a cold wok or deep pan
2. When oil is starting to get hot (you will see it move) add:
3. The drained chicken pieces
4. Mix about in the oil only until chicken turns white (see Hints)
5. Remove with a strainer and set aside in a bowl
Sauce
To the wok (on medium heat) add:
1. Drain all but 4 Tablespoons oil from wok (heat 15 seconds) and add:
Small minced onion
Minced ginger
Minced garlic cloves
2. Mix/toss (stir-fry) constantly until onion softens (do not brown) add:
Can of tomatoes - seeded, drained and chopped
Chili paste
Cumin
Sesame oil
Honey
Salt & Pepper
Coriander
3. Toss about - lower heat to low - cover, cook for 10-15 minutes
4. Add 1/4 cup water, re-heat until sauce thickens
5. Add chicken chunks and heat slowly for 3 minutes

Hints
The oil is not hot enough to deep-fry so the chicken will cook slowly and not brown at all. This method merely preserves the moistness of the chicken. It will finish cooking in the sauce. Serve with rice, couscous or noodles.

Chef to Chef
While you don't need a wok to make this dish it's easier and you should have one in your kitchen. You can certainly use a deep pan that is not too wide. Your wok should be seasoned. If it is new don't use it for this dish since the tomatoes will react badly with the new iron.