chicken escabeche
Prep Time:
10 Minutes
Ready In:
40 Minutes

4 chicken breasts fillet
*cut them lengthwise about to three portions per chicken breast
2 cloves of garlic, minced
2 to 3 shallots, peeled and sliced
1 thumbsized ginger, peeled and grated
2 medium sized green pepper, seeded and cut lenghtwise
2 medium sized red pepper , seeded and cut lenghtwise
1 big carrot, peeled and cut in julienne strips
4 big plumpy red tomatoes, cut in small cubes
some cooking oil
2 tablespoons of flour
1 teaspoon of corn starch
2 tablespoons of soy sauce
2 tablespoons of vinegar
2 bay leaves
salt, pepper
Pat dry the chicken fillet, add some salt and pepper and toss it with two tablespoons of flour. Warm a sauce pan, add some cooking oil and fry the chicken. Set them aside. On the same pan, remove half of the remaining oil, then fry the garlic, ginger and shallots. Cook for few minutes until they are wilted. Add all the remaining vegetables and continue stirring pour a quarter of a glass of water and add the bay leaves. Cook gently the vegetables for about ten minutes until they are soft and tender. Add some soy sauce, vinegar, salt and pepper. Dissolve the cornstarch with a tablespoon of water. Rectify the taste if necessary. Turn off the heat then put the chicken. Serve immediately.


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  • mixed vegetable chowmein

    mixed vegetable...


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