Skip to main content
logo
Food Advertising by

Green Chilli Chicken


I have tasted this dish many, many years ago but somehow it had never crossed my mind to cook this.  But then this morning I saw quite a lot of fresh green chillies in the market place going for a fairly cheap price and  it struck me to replicate this dish ............. yummy!








This dish is not spicy but it does have a bit of 'heat' because of the green chillies which is mild but bearable. I'm sure kids will not encounter much difficulty eating this with rice.

Ingredients
  • 600 gm free-range chicken, skin removed, cut into bite size
  • 5 green chillies, seeded and cut into small pieces
  • 1 small knob young ginger, cut
  • 12 shallots - cut
  • 1.1/2  tsp tau cheong, preserved bean paste
  • 1 tsp each of :  sugar, salt and oyster sauce
  • 1/2  tsp dark soya sauce
  • 3/4 cup water
  • 1.1/2  Tbsp oil
Preparation
  1. Wash the chicken pieces and season with a teaspoon salt, set aside.
  2. Blend the green chillies, garlic, shallots and ginger.
  3. Heat up the wok with the oil and saute the blended ingredients.
  4. Add in the tau cheong, dark soya sauce, oyster sauce and sugar, simmer for a while.
  5. Mix in the chicken pieces, stir-fry and add in 3/4  cup water.
  6. Cover and cook on medium low heat till chicken is tender, about 20 mins.
  7. Remove cover and let the gravy dry up a little, test for taste.
  8. Dish up on serving plate and serve hot with rice.


Comments

  1. never cook green chili chicken at home too, must try your recipe soon.

    ReplyDelete
  2. cheah, i think i would love this gravy..appetising enough!

    ReplyDelete
  3. Sounds good, one of my favourite chicken dish:D

    ReplyDelete
  4. Hi,
    I have an award for you. Please collect it from my blog: http://passionbaker.blogspot.com/2011/04/one-lovely-blog-award.html

    ReplyDelete
  5. sounds delicious - right up my alley! :)

    ReplyDelete
  6. You have made another homey comforting dish...I can only say, YUM!

    ReplyDelete
  7. I love a green chicken. I'll try this one Cheah. How have you been?

    ReplyDelete
  8. Cheah...this is nice...I shall try your recipe .Simple and yet tasty...mmmm this would be lovely for dinner with rice...YUM!

    ReplyDelete
  9. The green chillies here are different so can't really make it here.

    ReplyDelete
  10. Sonia
    Yes, give it a try.

    Lena
    Ya, appetising gravy.

    Jeannie, Jen and Cooking Gallery
    Thank you dear friends!

    Passionate About Baking
    Thank you. Will grab it shortly.

    ReplyDelete
  11. Shirley
    You try and see whether you like it. I'm fine, just came back from a short trip to Guangzhou, China. Have a great weekend.

    Elin
    Yes, simple to prepare, hope you'll likt it too.

    Penny
    Ya, I suppose so.

    ReplyDelete
  12. This is so simple! and it is dinner time i so much want to have them Delish!

    ReplyDelete
  13. Cheah, I love green curry and this green chilli chicken looks so simple and delicious. Very yummy that I can eat extra rice with it.

    ReplyDelete
  14. Ananda
    Yes, its' super duper easy to make.

    Anncoo
    I love green curry too, this is sort of a 'cheat' version!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…