Imagine a cool breeze on a sweltering summer's day - now imagine being able to taste it! That's the first thought that came to mind as I took a bite of dinner.
What a marvelous combination of cool cucumber, leeks and succulent chicken.This dish exemplifies the very essence of Hokkien style cooking - complex but refined flavors with no 'loud' overtones.
It is one of predominant styles of cooking in Singapore - the others being Cantonese, Teochew & Hakka styles. When I was given this recipe by one of my Singaporean room mates at University, I had to try it and it's stuck with me ever since.
Super quick and easy to fix, this is once again a perfect example of a few, fresh ingredients coming together in a jiffy to create explosive flavors.
Here goes...
The ingredients in this dish are few and they must be fresh - a defrosted skinless & boneless chicken breast or chicken thinghs which is always my preference, fresh leeks, cucumber, garlic cloves, fresh cilantro, dried red chillies and soy sauce. Complete all preparations before beginning at the stove.
Also, steam the rice first before you begin cooking. You must be ready to serve as soon as the dish is ready.
Chicken - Slice the chicken breasts with a very sharp chefs knife or cleaver into 1/8" thick slices, in the direction of the muscle fibers. Pat dry on kitchen paper towels.
Cucumbers - Peel the cucumber and slice in half, lengthwise. Using a teaspoon, scoop out the seeds and discard. Cut diagonally into 1/4" thick slices. Place in a bowl with 1/4 tsp salt. Set aside for 15 minutes. Then rinse with water, drain and set aside.
Leeks -Peel the outer layer of the leeks. Cut and discard the thick green leaves on top. Slice into 1/4" thick diagonal slices and set aside.
Dried red chillies - Slit down the middle and discard seeds.
Garlic - Peel and thinly slice into circles.
Cilantro - Wash and finely chop the leaves.
To Wok or Not?
Head for a wok if you have a very high flame to work with - I mean one of those marvelous wok burners capable of spewing out 100,000 BTU's. A wok is only as good as its heat source. So it heats up really quickly - in a flash in fact - and then as soon as you put in the first ingredient it gives it that wonderful smoky flavor and cools down just as rapidly, instantly turning into a useless piece of metal. So what you need when using a wok is a heat source that can keep the wok fired up at immense temperatures.
Well, since I do not have such a heat source (yet), I prefer to head for a pan that is actually going to retain the heat once it builds up so I prefer a stainless steel heavy bottomed saute pan.
Remember, turn the heat on high & keep it there!
Heat the pan for 30 seconds. Add oil and heat till it begins to fume. Add garlic slices and stir rapidly for 3 seconds.
Add the leeks and stir for 1 minute.
Add the chicken and stir-fry rapidly for 2 minutes or until the chicken is no longer pink.
Add the soy sauce and dried chillies & stir for 30 seconds. Stir in cucumber slices and stir rapidly for another 30 seconds.
Taste & adjust seasonings. (No salt is added in this dish because I don't think it needs it)
Sprinkle with chopped cilantro leaves and serve immediately on a bed of steamed rice.
There is something elusive yet tangible about the taste of cucumbers in this dish. And though that is a contradiction in terms, I think you'll know what I mean when you take your first bite.
Delicate, refreshing and light. This is one of our favorites on the dinner table. I hope you'll make it yours too!
Recipe for
HOKKIEN STYLE CHICKEN WITH LEEKS & CUCUMBER
Serves 3-4
Preparation time - 15 minutes
Cooking time - 5 minutes
Shopping list
1 boneless, skinless chicken breast (double breast) or 2 boneless, skinless chicken thighs
2 fresh leeks
1/2 large English cucumber
6 garlic cloves
2 whole red dried chillies
3 tbs vegetable oil
1 tbs soy sauce
1/4 tbs salt
6 sprigs cilantro leaves
Preparation -
Chicken - Slice the chicken breasts with a very sharp chefs knife or cleaver into 1/8" thick slices, in the direction of the muscle fibers. Pat dry on kitchen paper towels.
Cucumbers - Peel the cucumber and slice in half, lengthwise. Using a teaspoon, scoop out the seeds and discard. Cut diagonally into 1/4" thick slices. Place in a bowl with 1/4 tsp salt. Set aside for 15 minutes. Then rinse with water, drain and set aside.
Dried red chillies - Slit down the middle and discard seeds.
Garlic - Peel and thinly slice into circles.
Cilantro - Wash and finely chop the leaves.
Soy Sauce - Measure out & set near stove
Cooking method-Turn the heat on high.
Heat the pan for 30 seconds. Add oil and heat till it begins to fume. Add garlic slices and stir rapidly for 3 seconds.
Add the leeks and stir for 1 minute.
Add the chicken and stir-fry rapidly for 2 minutes or until the chicken is no longer pink.
Add the soy sauce and dried chillies & stir for 30 seconds. Stir in cucumber slices and stir rapidly for another 30 seconds.
Taste & adjust seasonings. (No salt is added in this dish because I don't think it needs it)
Serve immediately with steamed rice.
Enjoy!
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