I am sure most of you know now about Pintrest and when ever I have a bit free time I go to Pintrest to collect recipes and other intresting stuff.
So I had seen this Cola Chilli Chicken there and had pinned it. So one day while sis and I was talking to each other in phone, she was like do you have some intresting recipes for chicken and I gave her the link of this Cola chicken and after a while on the same day she phoned back to say how easy and DELICIOUS this chicken was and I should make it soon.
But then I didn't had dark soy sauce in my pantry so I waited till I got the dark soysauce as I think that is what chicke give this chicken suca a beautiful dark colour.
I got the recipe from a kitchen cat and it is from a Cook book from Billy Law Have you Eaten.
I made few changes but sticked to almost the same recipe. What i have changed i have written in another colour.
500gms of chicken thigh fillets
2 tbsp cornstarch/cornflour
4 tbsp soy sauce ( I thought 4 was too much so added less)
2 tbsp vegetable oil
1 onion Chopped ( this was not inthe recipe but I like onions in my dishes)
1 red chilli, thinly sliced ( I added 3 green chillies)
5 cm (2 inch) piece ginger, peeled and cut into 1 mm julienne
3 garlic cloves, roughly chopped
150ml Coke, about half a can
2 tbsp dark soy sauce
Few tablespoon of corn flour mixed with little water.
100 ml +/- water
1 spring onion, cut into 5 cm (2 inch) lengths
handful of cashew nuts, toasted
1.Remove fatty parts from chicken thigh fillets and cut into 2cm dice.
2.Place chicken in a bowl and add corn starch and soy sauce. Toss to marinate and if possible, leave to marinate for an hour.
3.Heat oil in a wok or saute pan on medium heat, and add chicken all at once. Fry for a few minutes until meat is lightly browned.
4.Add onions,garlic, ginger and chilli to the pan and fry for a further two minutes.
Then I added the dark soysauce and give it a good stir, you will see how the dark soysauce makes the dish looks dark and beautiful and yummy :-)
5.Add enough Coke to cover the chicken, about half a can. And then add the water.
6.Allow to reduce by a third, about 10-15 minutes. You will notice the bubbles start to change from lots of small bubbles, to big lazy bubbles that break on the surface.
As I added water I used the corn flour water mix to thicken the sauce after the chicken was cooked.
7.Add the spring onion and toasted cashews and stir to combine. Simmer for a further one minute and serve hot on rice.
So I had seen this Cola Chilli Chicken there and had pinned it. So one day while sis and I was talking to each other in phone, she was like do you have some intresting recipes for chicken and I gave her the link of this Cola chicken and after a while on the same day she phoned back to say how easy and DELICIOUS this chicken was and I should make it soon.
But then I didn't had dark soy sauce in my pantry so I waited till I got the dark soysauce as I think that is what chicke give this chicken suca a beautiful dark colour.
I got the recipe from a kitchen cat and it is from a Cook book from Billy Law Have you Eaten.
I made few changes but sticked to almost the same recipe. What i have changed i have written in another colour.
2 tbsp cornstarch/cornflour
4 tbsp soy sauce ( I thought 4 was too much so added less)
2 tbsp vegetable oil
1 onion Chopped ( this was not inthe recipe but I like onions in my dishes)
1 red chilli, thinly sliced ( I added 3 green chillies)
5 cm (2 inch) piece ginger, peeled and cut into 1 mm julienne
3 garlic cloves, roughly chopped
150ml Coke, about half a can
2 tbsp dark soy sauce
Few tablespoon of corn flour mixed with little water.
100 ml +/- water
1 spring onion, cut into 5 cm (2 inch) lengths
handful of cashew nuts, toasted
1.Remove fatty parts from chicken thigh fillets and cut into 2cm dice.
2.Place chicken in a bowl and add corn starch and soy sauce. Toss to marinate and if possible, leave to marinate for an hour.
3.Heat oil in a wok or saute pan on medium heat, and add chicken all at once. Fry for a few minutes until meat is lightly browned.
4.Add onions,garlic, ginger and chilli to the pan and fry for a further two minutes.
Then I added the dark soysauce and give it a good stir, you will see how the dark soysauce makes the dish looks dark and beautiful and yummy :-)
5.Add enough Coke to cover the chicken, about half a can. And then add the water.
6.Allow to reduce by a third, about 10-15 minutes. You will notice the bubbles start to change from lots of small bubbles, to big lazy bubbles that break on the surface.
As I added water I used the corn flour water mix to thicken the sauce after the chicken was cooked.
7.Add the spring onion and toasted cashews and stir to combine. Simmer for a further one minute and serve hot on rice.
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10 comments:
This looks really good Finla - esp the sauce! YUMM!!
~Shema | LifeScoops
Oh my! Chicken and Coca-Cola!I love your rice pix!
Who would have thought of coca-cola and chicken together but it does look fantastic and I bet tastes great as well.
This look amazing Finla!!
Oh! This is a Chinese style recipe. The ones I had read were more western ones :-) Will definitely try :-)
Saucy and flavourful! Some more rice, please.
Chicken and fizzy drink, that looks absolutely delicious Finla, not to forget quick and easy!
Omg who can resist to that irresistible chilli chicken,seriously i have a plan a trip to ur place F..
I'm sold! This looks delicious Finla.
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Chinese Chilli Chicken
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