Friday, 14 March 2014

Teriyaki chicken and cauliflower stir fry

I use to sit on the kitchen bench watching my mum cook stir fry every night. I never thought that when i moved out of home that i would be using her recipes and techniques as often as i have.

It wasn't until i was living in London that i was truly satisfied with my stir fry. It goes without saying that practice really does make perfect!



I owe this post to my mother for giving so much love in to her cooking and sharing her passion for it which has passed on to me. In addition the dark sauce for this stir fry is common in most Hokkien dishes.




Items you need:
 
- 6 pieces of chicken thigh fillets (1/2 each fillet)
- 2 tablespoons of dark caramel soy or ABC sauce (found at your local grocer)
- 2 tablespoons of Mirin sauce (Japanese sauce, found at your local grocer)
- 2 tablespoons of soy sauce
- 1 tablespoon of chinese white wine  
- 1 teaspoon of garlic powder
- 1 tablespoon of corn flour mixed with 1 tablespoon of water (mix well to remove lumps)
- 1 1/2 cups of roughly chopped cauliflower
- 3 sprigs of spring onions chopped
- 1 teaspoon of sesame seeds

What's Next:

1. Heat the pan on med-high flame with a tablespoon of olive oil

2. Place the fillets in to a bowl and add the dark caramel soy, Chinese white wine, mirin, soy sauce and garlic powder. Marinate the chicken using your hands and add each piece to the pan.

3. Cook the fillets for 3 mins on each side. Use the fillets to mop up the sauce on the hot pan to give it a more caramelised and barbecued look. Cut a thigh fillet to ensure that the juice runs clear and set aside in a seperate bowl.

4. Place the cauliflower in to the pan with the remaining dark sauce from the chicken, and stir fry. Once the cauliflower has been coated and looks to be drying add 3 tablespoons of water to steam fry.

5. Add one more tablespoon of the caramelised soy to the cauliflower and coat.

6. Place the chicken pieces back in to the pan with the cauliflower and fry together on low to medium heat.

7. Once the juices from the fillets has filled the pan a little, add the cornflour to thicken and coat.

8. Serve with the chopped spring onions and sprinkled sesame seeds

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