Friday, July 18, 2008
Goji Berries Chicken
600g (or 4 pieces) chicken thighs
2 tablespoons of dried goji berries
2 cloves of garlic, sliced
1/2 tablespoon of olive oil
2 handful of coriander leaves
marinade - 2 teaspoons of ginger, minced - 2 teaspoons of garlic, minced - 1 tablespoon of chinese rice wine - 1 teaspoon light soy sauce - 1 teaspoon oyster sauce - 1/4 teaspoon of Chinese 5 spice - 1/4 teaspoon of curry powder - 1 tablespoon of Cheong Chan thick caramel sauce
How to make Goji Berries Chicken
Pls read my blog entry, Goji Berries Chicken for introduction, notes & tips.
Mix the marinade in a ceramic bowl and coat the chicken well. Cover & leave in fridge to marinate for at least an hour.
Rehydrate the goji berries in a bowl by adding boiling water. Let it sit for at least 3 minutes until soft (you can test by chewing one to see if it’s still firm or soft). Drain (when cool, squeeze very gently to get the remaining water out) and set aside.
Put a heavy sauce pan over a medium heat and add the olive oil. Add the sliced garlic in when the pan is hot enough. Cook the garlic for 2 mins (or until slightly brown but not more than that).
Add the chicken in one by one before also pouring in the remaining marinade juice in the bowl. Be careful as the oil and marinade will splatter. Try to maintain the heat at the medium level unless it’s really necessary to turn it down. Just be careful !
Cook each side for 3 to 4 minutes depending on the thickness of your chicken. Cook longer if necessary to ensure that the chicken is thoroughly cooked but the sauce will start to evaporate so keep a check on it.
Toss in half the rehydrated goji berries and a dash of sesame oil to the pan and mix well.
Serve with rice and sprinkle with coriander leaves and the remaining goji berries.