Thursday, 10 July 2014

Chicken in Carrot & Orange Juice Reduction


400 Grams Boneless Chicken Thigh Meat - Cut in strips and marinate in 1 teaspoon ( preferably ) Galangal paste or ginger paste along with 1 tablespoon Olive Oil and Salt. Cling wrap a few hours .
Carrot & Orange Juice Reduction.
300 Ml Orange Juice - I used freshly squeezed , you can use packet juices too.
200 Ml Carrot Juice - Grate carrots , add 2-3 Dried Red Chilies and a bit of water.Liquidize , strain - you have Carrot Juice !
2-3 Star Anise
1 Tablespoon Chopped / Sliced Galangal / Ginger.
Take a pan and simmer the above covered till reduced to half.Add salt and adjust flavors.
Bring chicken to room temperature - heat 1 tablespoon oil , stir fry chicken on high for 2-3 minutes till color changes , reduce heat yo low , add 4-5 tablespoons of the reduced juice , cook covered another 5 minutes till done. When done add chopped mushrooms if you are using and cook another 30 seconds.I also added torn basil leaves and sliced prunes at the end and allowed the chicken to stand 10 minutes covered.
Plate the chicken , warm up the remaining reduced juice and pour over the chicken
A stunner of a dish .


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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