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13 November 2015

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MY OWN ALMOND & SESAME CHINESE CHICKEN

by Kristel Cescotto

When I want something really appetizing for dinner, it is inevitable, my mind instantly Geolocate the new Chinese rotisserie restaurant just down the road.

It will be an instantaneous transport to college years (Lo’s at Brera in Milan, I really miss you), it will be the desire to feel Licia (yes, Kiss me Licia. Yes, it is a Manga, but we’re all a bit’ fusion), it will be feel like eating from take away boxes with chopsticks (feeling like Zenigata), I do not know, it will be also a bit ‘of withdrawal symptoms from monosodium glutamate. Here, right here I want you to. It is undeniable that the Chinese food that we sell takeaway restaurants in our city are not quite synonymous with health and lightness, in contrast to the traditional Chinese food that has an authentic ancient approach to food fruit of millennial wisdom. So I tried to comb through here and there between books and web in search of ideas for cooking these delicacies by myself.

I must say that my first time with noodles was tragic, I only say: inextricable tangle of spaghetti with sauce exiled aboard the wok. But the next time was better so I felt superexcited. I tried to sweep even in main dishes with results, I must say, commendable – just call me Mulan. As usual I had proposed not to say too much in the introduction, evidently not succeeding! I leave you, then, to my own version of the almonds chicken, which is also a little ‘sesame chicken, which is also a bit’ escalope of my grandma, but all this is really good.

 

Matching soundtrack: Baby I love you – Bee Hive

 

INGREDIENTS (serves 4 )
  • 500 gr. chicken breast
  • 3 carrots
  • 100 gr. blanched almonds
  • Cornstarch or potato starch q.s.
  • Two heads of garlic
  • A bit of grated fresh ginger (choose the amount to your taste, if you’ve never tasted it I recommend you to start with a small piece)
  • A shortl glass of soy sauce in which dissolve a teaspoon of sugar
  • Sesame seeds q.s.
  • Half a liter of vegetable broth (preferably organic)
  • Chives q.s.
  • Extra virgin olive oil and black pepper q.s.

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PROCESS

We start from carrots, peel and cut them into cubes or slices, both quite thin. So, prepare a pint little vegetable broth and keep warm.

Now pass to the chicken. Cut into small cubes (the goal is to eat with chopsticks in small bites without the need of having to cut them with a knife) and then pass them carefully in starch.

In a wok put to warm up a fund of extra virgin olive oil with grated ginger and garlic bulbs, you will have to remove as soon as they start to brown. You can then add the carrots and almonds, and, after a few minutes, the chicken. Mix well and keep the heat to low – the chicken should not soak. Take a glass and dissolve sugar in soy sauce, and as soon as the chicken is cooked on the surface, pour this sauce. Wait until it begins to caramelize and add the vegetable broth little by little. Make cook for about fifteen minutes, holding mixed well and gradually add the broth (you don’t need to use it all).

When the chicken is almost cooked, add the sesame seeds and chopped chives. Serve in bowls with chopsticks and enjoy it!

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Photography: Sara Cartelli.
© The Eat Culture.

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Author

Kristel Cescotto

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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