Ching He Huang's Chinese chicken curry
It's Friday and if you're in the mood for a takeaway this weekend but are still trying to stick to those new year's resolutions then look no further. Ching's in the kitchen with a DIY takeaway alternative, and it’s a classic. Chinese chicken curry - made in minutes, with a fraction of the calories - it’s the ultimate fake-away.
This Chinese chicken curry is similar to what you would get from a comforting dish. Mildly spicy and sweet, it’s a warm and comforting dish, perfect for winter and delicious with jasmine rice.
Serves: 2
288 Calories | 28.2g carbs | 28.8g protein | 7.6g fat
Ingredients
200g chicken breast, skinned and cut into 2.5cm chunksPinch of sea salt flakes Pinch ground white pepper1 tablespoon cornflour1 tablespoon ground nut oil1 garlic clove, crushed and finely choppedKnob of fresh ginger, peeled and grated1 green chilli, deseeded and finely chopped½ white onion, sliced1 tablespoon Shaohsing rice wine or dry sherry1 small carrot, sliced diagonally into oval pieceshandful broccoli florets1 spring onion, finely chopped
For the curry sauce:
150ml cold fresh chicken stock 1 star anise1 teaspoon ground turmeric½ teaspoon Madras hot curry powder1 teaspoon brown sugar1 tablespoon cornflour
Method
Place the chicken in a bowl, season with the salt and white pepper and dust with cornflour. Mix well to coat, then set aside. Whisk together all the ingredients for the curry sauce in a jug, then set aside.
Heat a wok over a high heat until smoking and add the groundnut oil. Add the garlic, ginger, chilli and sliced onion and stir-fry for a fed seconds to release their aroma. Add the chicken and let it settle for 1 seconds to sear and brown, then flip it over. Add the Shaohsing rice wine or dry sherry and toss the chicken for 2 minutes until cooked through.
Add the carrot and broccoli and toss for 1 minute, then drizzle a tablespoon of cold water around the edge of the wok to create stem to help cook the vegetables. Pour in the sauce and bring to the boil.
Transfer to a serving plate, garnish with the spring onion and serve immediately.