Stir-Fried Chicken with Dried Red Chiles
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Chicken fillet – 400 grams/14 oz., cut into bite size pieces
Capsicum – 150 grams/5 oz, diced
Garlic, minced – 2 tablespoons
Ginger, minced – 2 tablespoons
Onion – small, diced
Corn flour – 1 teaspoon
White vinegar – 1 teaspoon
Dried red chilies – 8-10, halved or to taste
Dark soy sauce – 1.5 tablespoons
Spring onions – to garnish
Salt and pepper – to taste
Sesame oil – 1 tablespoon or as required
In a bowl, put the corn flour and vinegar and mix well. Now add the chicken and give a good mix. Cover and refrigerate for about an hour.
Heat oil in wok and fry the chicken till slightly brown. Remove and set aside. Into the same wok, add more oil if need. Add the garlic, ginger and chilies and sauté for a minute. Add the onion and cook till translucent.
Tip chicken, soy sauce, salt, pepper and toss everything well and stir fry for about 4 – 5 minutes.
Add the bell pepper and stir fry for further 2 minutes or till just done. Do not overcook the peppers. Keep them crisp. Garnish with spring onions and serve with steamed jasmine rice or fried rice.
From foodoliciouspictured.com