made in MyKitchen | chinese butter chicken
i had my first taste of Chinese butter chicken at Mama Kitchen in Taman Tun Dr Ismail.. hubs and i both feel the dish goes great with steamed white rice and other dishes..
the deep fried chicken pieces coated with the thick and creamy sauce can get a little overwhelming in the end, however.. therefore, i prefer the sauce slightly thinner whenever i prepare this dish at home..
to further reduce the overpowering creamy taste of the sauce, i also add shao hsing wine to it.. i find adding shao hsing wine gives a delightful extra flavour to the whole dish..
below is my version of the Chinese butter chicken..
CHINESE BUTTER CHICKEN
- chicken breast, cut into thin cubes
- garlic, minced
- ginger, minced
- curry leaves
- red chilli, sliced
- evaporated milk
- shao hsing wine / cooking rice wine
- light soy sauce
- oyster sauce
- corn / potato starch
- in a bowl, mix chicken pieces with a bit of soy sauce. leave to marinate in the fridge for at least 15 minutes
- heat up some oil for deep frying
- coat the marinated chicken pieces with corn / potato starch
- when the oil is hot enough, deep fry the chicken pieces until golden
- drain the chicken pieces of excess oil on absorbent kitchen towels. set aside
- in a wok / pan, melt some butter with a bit of cooking oil (prevents the butter from getting burnt too fast)
- saute minced garlic and ginger until fragrant
- add in curry leaves and chilli slices and saute for a few seconds
- turn the heat to low, add in evaporated milk, some water, a slosh of shao hsing wine, oyster sauce and stir well
- when the sauce starts to thicken, turn the heat off and add in chicken pieces. mix well. the sauce will continue to thicken as you toss and turn the chicken pieces in it