Imagine a cool breeze on a sweltering summer's day - now imagine being able to taste that!
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.
warmly,
Devaki
Recipe for
Hokkien Style Chicken with Leeks & Cucumber
Serves 4
Shopping list: 1 boneless, skinless chicken breast (double breast) or 2 boneless, skinless chicken thighs 2 fresh large leeks 1/2 large English cucumber 6 garlic cloves
2 whole red dried chilies 3 tbsp. canola oil
1 tbsp. soy sauce
1 tsp. sea salt
1 tsp. sugar
1/2 cup fresh cilantro
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 chilies - 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
Method:
Turn the heat to high and heat the wok for about 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, sugar, salt and dried chilies & stir for 30 seconds.
Stir in cucumber slices and stir rapidly for another 30 seconds. Taste & adjust seasonings.
Serve immediately with steamed rice.
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