Tuesday, June 30, 2009

Golden Butter Chicken Cube

Tried this recipe from a book, I've changed the recipe a little because I prefer to marinate the chicken before cooking it. The sauce is abit too much for 1 piece of chicken thigh, think it can use for 2-3 pieces of meat, the sauce taste like the cheese topping of KFC's cheese fries.

1 chicken thigh (boneless)
some curry leaves (I didn't have this so didn't add)
2 bird eye chillies (I omit it as my kids will not eat it if its spicy)
adequate amount of butter
200gm evaporated milk

1 tsp salt
dash of pepper
1 tbsp cooking wine

½ tsp chicken stock granules
½ tsp sugar
pinch of salt
1 egg
2-3 tbsp cornstarch

adequate amount of cornstarch (mix with water)

1. Cut boneless chicken meat into dices, marinate chicken meat with marinade for 1 hour in the fridge. Remove from fridge half hour before cooking. Add in egg mix well, coat with cornstarch.

2. Heat up adequate oil till boiling hot, deep fry coated chicken thigh until crispy, dish and drain and set aside.

3. Heat wok and add in butter, curry leaves and bird eye chilli, sauté until fragrant. Pour in evaporated milk and seasoning, bring to boil. Mix in cornstarch solution.

4. Return chicken thigh into wok and stir well.

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