Search

Hokkien Style Chicken with Leeks & Cucumber



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.


Enjoy!


#quickand easy #stirfry #asian #leeks #cucumber #chicken #hokkien

33 views
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

HOW TO PRINT? You can print a page from your site by pressing Ctrl+P on your desktop keyboard, or you can take a screenshot of the page and print it.

Note: Printing the page may not include all the formatting and styles as they appear on your screen. 

COPYRIGHT@ WEAVE A THOUSAND FLAVORS LLC.