Chicken with vegetables in Chinese style is a very tasty, easy to prepare, savory chicken fillet with cauliflower and asparagus beans. I love Chinese cuisine, when I find new recipes, I’m definitely trying to cook. A distinctive feature of chicken in Chinese - sweet and sour taste. I deliberately reduce the amount of sugar in the recipe, because, in my opinion, it is a bit too much, but you can adjust the taste on your own - add a little more or a little less vinegar or sugar.
Vegetables in Chinese recipes should be crispy, for this they are cut finely and cooked very quickly. If you are a happy owner of a wok pan, then this recipe is just right for cooking in a wok.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for cooking chicken with vegetables in Chinese:
- 300 g chicken fillet;
- 60 g shallots;
- 50 g carrots;
- 50 g bell peppers;
- 200 g of cauliflower;
- 150 g asparagus beans;
- 120 g tomato puree;
- 15 g dried carrots;
- 1 chili pod;
- 25 g of ginger;
- 2 cloves of garlic;
- 25 ml of vegetable oil;
- 25 g rice vinegar;
- 30 ml of soy sauce;
- 30 grams of granulated sugar;
- dried chilli, black sesame, leek, pepper, sea salt.
Method of cooking chicken with vegetables in Chinese
First, we make pasta, without which no dish of Chinese cuisine can be done. This paste consists of garlic, fresh ginger and chili pepper.
Garlic clean, cut finely. Scrape ginger root, also cut finely. Chilli pod clean from the seeds, cut into rings.
Put the chopped ingredients in a mortar or in a blender, add a pinch of coarse sea salt as an abrasive, and grind until a homogeneous paste is obtained.
Then we heat the refined vegetable oil in a pan, ideally sesame or peanut oil. In the heated oil we throw finely chopped shallots, add ginger-garlic paste, fry for a few minutes - release delicious flavors.
Cut the chicken fillet into small cubes. Shred carrots fine straw. Throw the carrot into the pan, after a few minutes add the chicken.
Fry the meat, stirring, then pour the rice vinegar and soy sauce, pour the sugar, salt to taste. Fry all together for another 5 minutes, add diced sweet bell pepper.
We sort the cauliflower into small inflorescences, put in boiling salted water for 2-3 minutes, then throw to the chicken.
Asparagus beans can be put in a frying pan frozen, so tender pods will keep their green color and remain tender.
Add 2-3 teaspoons of dried green chili and a tablespoon of dried carrots. Such seasonings are usually put to get a variety of textures.
Add tomato puree or pour thick tomato sauce, stir and cook over high heat for about 8 minutes, until the moisture evaporates.
Remove the pan from the heat, sprinkle chicken with Chinese-style vegetables with black sesame, leek rings, pepper with freshly ground black pepper.
To the table we serve chicken with vegetables in Chinese style hot. Enjoy your meal!
To the chicken with vegetables in Chinese, I advise you to submit crumbly rice, it will be tasty and satisfying.