Monday, December 17, 2012

Allergy free Chinese plum spiced chicken recipe

  • 700g skinless, boneless chicken thighs, sliced
  • ½ tsp Chinese five spice
  • ½ tsp salt
  • 1 tbsp olive oil
  • 4 shallots, chopped
  • 1 onion, sliced
  • ½ red capsicum, sliced
  • 100g shiitake mushrooms, sliced
  • 1 carrot, sliced
  • ½ cup chicken stock made from a Massel chicken salt reduced ultracube
  • ½ cup plum sauce or plum jam
  • 2 tbsps balsamic vinegar
  • 1 shallot, sliced, for garnish

  • In a bowl, toss the chicken together with the five spice powder and salt.
  • In a wok, heat the olive oil until hot.
  • Add the chicken, onion, capsicum, carrot and shiitake mushrooms.
  • Cook until the chicken is brown.
  • Transfer the chicken and vegetables to a plate, reserving any juices and oil, and cover to keep warm.
  • In the wok, cook the shallots until browned. This will take about 3-4 minutes.
  • Stir in the chicken stock, plum sauce or jam and balsamic vinegar.
  • Bring to the boil.
  • Reduce the heat to medium and reduce the sauce until it is syrupy. This will take about 4 minutes.
  • Return the chicken and vegetables to the skillet and coat with the sauce.
  • Garnish with shallot.

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