In almost every Asian country there are many wok dishes. Chicken, pork, beef, fish or seafood is most often fried with vegetables and soy sauce dressings with vinegar and sugar.
In my daily life, there appeared a stir-fries with completely non-Asian ingredients.
Chicken and plum stew fry is one of the most loved ones.
When I first came to Southeast Asia, I woke up very quickly.
There is something captivating in how a few handfuls of raw ingredients in a couple of minutes turn into something colorful and mysteriously appetizing.
And the funny thing is, it’s not about wok at all.
For such an instant transformation, all three conditions are enough.
First, choose foods that are prepared by themselves quickly. Chicken, fish and seafood are perfect here.
Vegetables and fruits are also no problem.
If you want meat — you need to choose soft parts, suitable for steaks and chops.
Secondly, all the ingredients need to be cut quite small, meat and poultry — strips or thin slices.
The same applies to squid and solid vegetables — such as, say, carrots.
But more tender vegetables like broccoli and sweet peppers can be cut larger.
Fish — large cubes.
Instantly cooked shrimps — leave whole.
Finally, a very high heat is needed for a stir-fry. It was such that the ingredients were fried instantly and turned out to be on the plate, without having time to squeeze the juice into the pan and dry. At home, thick-walled heavy pans are best (wok is good, but not necessary).
The larger the pan and the fewer products there are, the better.
And the ring, of course, choose the strongest available.
The chicken is generally wonderfully combined with different fruits, so I don’t insist on plums. You can take, for example, pears, peaches, grapes or pineapples.
It is necessary to search and add narsharab to the marinade (boiled pomegranate juice, which is not difficult to find in the markets from the vendors of nuts and spices). However, if it does not work out, do not be upset and add wine vinegar instead.
The main thing is to prepare and cut all the ingredients before you begin to fry. It will be necessary to fry quickly, “very quickly, Jacob!”
Chicken Stir Fry with Plums
- 300 g boneless chicken thighs
- 300 g plums
- 1 onion
- ½ bunch of mint
- 1 clove garlic
- 1 fresh red chili pepper
- 2 tbsp. l dark soy sauce
- 1 tbsp. l narsharaba or wine vinegar
- 1 tbsp. l dark honey or molasses
- 30 grams of almond
- 4-6 tbsp. vegetable oil
Marinate the meat.
Cut chicken into 1 cm wide strips.
Chop garlic and pepper and mix with soy sauce, narsharab and honey.
Add the marinade to the chicken and leave for 30 minutes or 2 hours (you can do this in advance and leave in the refrigerator, say, for the night).
Fry the almonds in a dry frying pan, cool and coarsely chop.
Onions cut into thin feathers.
Small plums cut into 2-4 parts, large — into 6-8 parts.
At the mint tear off the leaves.
Heat the pan with oil.
Add the onions and fry for 2 minutes, then the plums and fry for another 3 minutes.
Then — chicken with the marinade and fry, stirring constantly, another 7-8 minutes until fully cooked.
Remove from heat, add almonds and mint, mix and serve.
“Most of all I love to cook and feed my friends and relatives.
In order to lead food blog, cooking classes and hauling gastronomic tours to Italy, I quit my successful career as a management consultant. I traveled a lot and studied cooking in all of Western Europe and Southeast Asia. And now it is absolutely clear that the simplest thing that touches me most is simple food, which is almost effortlessly bright and unforgettable.
There are so many of them that it is absolutely not necessary to take on complicated recipes.
About her, and I will talk.