Tag Archives: Garlic
Coca Cola Chicken
Posted on 24. Aug, 2009 by Guy Boulud.
Ignore what your mind is telling you, and give this crazy recipe a try – it really is good. The Coca Cole Chicken is a delicious but extremely easy recipe, and one that is impossible to mess up.
The coca cola disappears during cooking and the roasted chicken has a lovely sticky sweet taste that both children and adults love, and is best served with rice. If you enjoy Malaysian style cooking, with its strong sweetness in savoury dishes, you’ll love this recipe. The sweetness of our Coca Cola Chicken is balanced by the dark spices from the coke, the zing of the chilli and some lovely aromatic ginger.
Make sure you use full-fat coke, not the diet stuff. Diet cola won’t work as we want the sauce to thicken and caramelise. Det coke will also mean the flavour will not be sweet, as the aspartame will degrade and leave the chicken fit for the bin.
Ingredients
4 chicken thighs (or other chicken joints with the bone in and the skin still attached)
Coca Cola to cover
4 cloves garlic
1 piece of ginger, the size of your thumb
1 red chilli
4 tablespoons light soya sauce
2 tablespoons cider vinegar
Salt and pepper
Vegetable oil
Method
Pat the chicken dry with kitchen paper and sprinkle with a little salt and pepper. Leave to one side while you slice the garlic finely and cut the peeled ginger and the chilli into matchsticks.
Heat a little vegetable oil in a wok or a large pan over a high flame, and fry the chicken pieces until the skin is beginning to brown. Add the ginger, chilli and garlic, then stir fry for a minute. Pour over the cola so the chicken is covered, and add the soya sauce and the vinegar.
Put a lid partially over your wok or pan, making sure that you leave a gap at one side for plenty of steam to escape. Turn the heat down to a medium setting when the cola begins to simmer, and leave, turning the chicken occasionally, for about half an hour (depending on your pan), until the coke has reduced by more than two thirds and the liquid in the pan is syrupy.
Serve immediately with rice, a little chilli sauce and a sharply dressed salad.
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Roasted Eggplant With Prawns And Soy Sauce
Posted on 17. Aug, 2009 by Guy Boulud.
Without any doubt, eggplant is certainly one of my favorite vegetables. I like to include it in my vegetable or seafood curries, or include it in braised meat and seafood sauce. Today, I’m going to post a simple and yet very delicious Roasted Eggplant With Prawns And Soy Sauce. This recipe works very well with the slender Chinese eggplant. If you can’t get hold of it, then substitute with any smaller variety.
Roasted Eggplant With Prawns And Soy Sauce
Ingredients
2 (about 1.2 lb) Chinese Eggplant, whole
200 g Peeled Prawns
3 to 5 Thai Bird’s Eye Chilies, chopped
2 Small Shallots, chopped
2 Cloves Garlic, chopped
2 ½ Tbsp Peanut Oil
1 Tbsp Light Soy Sauce
1 Scallion, chopped
Method
Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.
Heat the oil in a wok and cook the prawns on high heat. Once the prawns are cook, remove and set aside. In the same wok, cook shallots and garlic on low heat until they are fragrant and golden in color.
Turn the heat on high. Toss in the chilies and prawns and give it a quick stir.
To serve, cut the eggplants in half and cut into bite size pieces and arrange onto a plate. Toss the prawns mixtures on top, drizzle with soy sauce and top with chopped scallions. Serve immediately.
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