Chinese-style chicken.

Taste buds were getting a bit jaded with Mediterranean flavours so I was looking afield for something new and remembered cooking in Chongqing in China.   I might not have all the ingredients but could make up something interesting with luck.

One of my basics is GGG: 250g fresh peeled root ginger, 125g peeled garlic and 70g de-seeded green chilli.   Roughly chop the ingredients and then turn in to a rough paste in the food processor.   Freeze in teaspoonfuls and you always have them ready for a curry or other more Oriental dish like this one.

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8 chicken thighs, skinned

1 heaped tablespoon of Chinese 5 spice powder

2 tablespoons olive oil

2 portions GGG

1 large onion, peeled and cut lengthwise in to strips

2 peppers, de-seeded and cut in to strips

3 carrots, peeled and cut in to strips

8 mushrooms, sliced

2 tablespoons Chinese rice vinegar

2 tablespoons sweet Chinese wine (or some sugar dissolved in water)

A cup of water

2 tablespoons sweet soy sauce

1 tablespoon sesame oil.


Roll the chicken in the 5 spice powder while you prepare the vegetables.

Heat the oil in a large pan and add the chicken and GGG.   Cook for about five minutes before turning over and adding the onions and peppers.   Cook for a further five minutes.

Add the mushrooms and carrots and cook for a further 5 minutes.

Add all the remaining ingredients before covering and cooking on a very low heat for about an hour until the chicken is tender and the vegetables cooked.

My Tips:

I served this with simple plain rice.   The easiest way to slice the carrots was simply to use the peeler to produce long thin curls.

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© 2024 - Penny Melville-Brown
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