If you are tired of curry, try this tangy and creamy tomato Alfredo. As we often say, everything tastes better with a little ketchup on it. It is proof again in this tangy chicken.
INGREDIENTS:
2 lbs Whole Chicken Wings, cut into three segments
3 Carrots, cut into bite size
1 Red Onion, chunks
5 Garlic Cloves, peeled and mashed
1 can Chickpea, drained and rinsed the chickpeas
2 tablespoons Flour
1/4 cup Butter
3 tablespoons Vegetable Oil
1 tablespoon Chinese Cooking Wine (optional)
1 cup Milk, 2%
1/3 cup Ketchup
3 tablespoons Worcester Sauce
2 tablespoons Sugar
Salt
DIRECTION:
1. Combine garlic, carrot, butter and vegetable oil in a deep pot. Heat them up over medium heat until the garlic is fragrant and the carrots are nicely browned.
2. Turn the heat to high; add chicken. Stir fry until the chicken starts to turn colour, about 10 minutes. Add cooking wine and allow it to be absorbed.
3. Sprinkle the flour onto the chicken while stirring. Then quickly add in milk. Reduce the heat a little if the sauce thickens too quickly, and add more milk if needed.
4. When the sauce comes to a boil, add chickpea and onion. Continuously cook until they heat through and the onion is slightly softened, about 10 minutes. Season with Sugar, salt and Worcester sauce to taste. It is delicious to serve with brown rice, pasta or naan bread.
No comments:
Post a Comment