Monday, 8 November 2004

Chicken With Apulid

Apulid is water chestnut in English. I have a big can of apulid to finish and this is the first recipe that I did. I've moaned about this in here where you can also find lots of info on apulids, tips on how to store them plus links to a number of recipes using it. Thanks to ManangKu for that.

This dish has quite a nice crunch from the apulid with a piquant taste from the vinegar and a little bit of spiciness from the chilli sauce. It is quite easy to make and any type of chicken boneless meat can be used. Although I'm partial to the boneless thigh part because I find it tastier than the picho (breast). This recipe is from the Chinese Cuisine cookbook by Huang Su-Huei. I've only used up a quarter of the can so expect more apulid recipes in later posts.

Chicken With Water Chestnuts

Spicy Chicken with Water Chestnuts

500 g  chicken meat
1/3 cup oil for frying
1 cup apulid (water chestnuts) - roughly chopped

2 tsp cooking wine
1 1/2 Tbsp cornstarch
1 1/2 Tbsp soy sauce

*Spicy mixture:
1 1/2 Tbsp chopped green onion
1 1/2 Tbsp chopped ginger root
1 1/2 Tbsp chopped garlic clove
2 tsp hot chilli paste

*Mix sauce:
2 tsp cooking wine
1 1/2 Tbsp soy sauce
2 Tbsp water
1 Tbsp sugar
1 1/2 tsp cornstarch
1 1/2 tsp white vinegar
dash of sesame oil
dash of Szechuan peppercorn powder (optional)
  1. Cut the chicken meat into 1-inch cubes. Add marinade and mix; marinate for 20 minutes. Before stir-frying, add 1 Tbsp. oil and mix so that the meat will separate easily during frying.
  2. Heat wok then add oil. Stir fry the chicken until cooked; remove and drain.
  3. Remove the oil from wok. Reheat the wok then add 2 Tbsp. oil. Add spicy mixture; stir-fry until fragrant.
  4. Add water chestnuts and stir-fry to mix.
  5. Add chicken meat and mix sauce. Turn heat to high; quickly stir-fry to mix. Remove and serve.

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