Monday, 13 January 2014

Chicken with ginger and beans tossed in caramel sauce

Today was one eventful day! went live on air, the blog was featured on Radio One 94.3 FM, on the programme Arvind's kitchen. It was great feeling, exciting and humbling all at once. To have got this opportunity to reach out to so many people was much more than I could ask for. I have a long way to go and so does this blog but today will definitely be special, something to look back to and draw motivation from.
      And, today's episode was extra special because of another reason. So, RJ Arvind, the host of the show, chose to discuss my recipe of the Shepherd's Pie and the story behind my soft spot for this English classic. And he was very kind to agree to dedicate the episode to my grandfather, Dadun, about whom the story is.      
   My grandfather is an old man now. His once upright back is now bent with age, the glimmer in his eyes a tad dull and his health betraying him every second. He no longer remembers the stories he regaled me with, he sometimes cannot recognise me, his favourite grandchild and he talks very little, sometimes he even whimpers in his sleep. But today when he heard his story being narrated on the radio he laughed and clapped and cried like a little child. It broke my heart and made me happy like nothing else, all at once. 
      Anyway, over all it was a good day. By the way breakfast was at the newly opened Au Bon Pain on Park Street over some good conversation and that had quite set the mood for the day. And a day like this had to end on a foodie note too. So here's today's recipe.


Minced chicken - 500gms
Beans - 200 gms (cut into inch and a half pieces)
Sugar - 3tbsp
Water - 3/4 cup
Finely chopped onions - 1/2 cup
Finely chopped garlic - 1 tbsp
Ginger juliennes - 4-5 tbsp
Dark soy sauce - 1tbsp
Fish sauce - 1tsp
Chilli flakes - 1tsp
Salt to taste
Honey - 3/4tsp


In a pan add the sugar and let it caramelise, stir frequently and once the caramel is a beautiful golden brown and bubbling, remove from heat and add 3/4 cup water. If the caramel solidifies, return o heat and stir around for a minute or so. Once done keep the caramel sauce aside.

Now in a frsh pan, heat 4 tbsp oil. Add the chopped onions. Fry for a few minutes. Add the chopped garlic and ginger juliennes.

Now add the fish sauce and soy sauce.Stir around for a minute and add the minced chicken, salt and chili flakes. On high flame sti fry the chicken, adding the caramel sauce little by little every few minutes.

Mid way through, add the beans and stir fry along with the chicken.

Finally add a little honey, mix and take off heat.

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