|
|
Given Malaysia's location in the island
crossroads of Southeast Asia and its importance in the spice
trade, it's no surprise that the cuisine embraces a mix of cultures
and uses a wealth of spices. This Malaysian-inspired dish boasts
a blend of both Indian and Asian Influences.
Malaysian-Style Spiced
Chicken
- 12 ounces skinless, boneless chicken thighs
or breast halves
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2/3 cup water
- 1/4 cup cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 tablespoon peanut or vegetable oil
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, finely minced
- 2 medium onions, cut into thin wedges
- 1 medium red or green bell pepper, cut
into strips
- 1/2 of a stalk lemongrass, cut into 2-inch
pieces, or 1/2 teaspoon finely shredded lemon peel
- Hot cooked couscous or rice
- 3 tablespoons coarsely chopped roasted
peanuts
- Rinse chicken; pat dry with paper towels.
Cut into 1-inch pieces.
- In a medium bowl, combine coriander, cumin,
turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add
chicken; stir to coat; set aside.
- For sauce, in a small bowl stir together
water, vinegar, sugar, cornstarch and salt. Set aside.
- Add oil to a wok or large skillet. Preheat
over medium-high heat (add more oil if necessary during cooking).
Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions,
bell pepper and lemongrass or lemon peel. Stir-fry for 2 to 3
minutes or until vegetables are crisp-tender. Remove vegetables
from wok. If used, discard lemongrass.
- Add chicken mixture to wok. Stir-fry for
3 to 4 minutes or until chicken is tender and no longer pink,
scraping bottom of wok constantly to prevent spices from sticking.
Push chicken from center of wok.
- Stir sauce; add to center of wok. Cook
and stir until thickened and bubbly. Return cooked vegetables
to wok. Stir all ingredients together to coat. Cook and stir
for 1 to 2 minutes more or until heated through.
- Serve immediately with hot cooked couscous
or rice. Sprinkle individual servings with chopped roasted peanuts.
Makes 4 servings.
loading
|
|
|
