More Garlic, More Spice, More Asian Cuisine.

Now back on April 6th, I gave you a recipe for Garlic Chicken with Soba Noodles and it's a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure!

Crushed red pepper flakes give the heat, but I wanted more than an overall heat in my mouth; I wanted a bite. A bite on the insides of my cheeks, on the tongue; something to make me stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?

The chicken is a bit different too as I coated it in cornstarch, fried it in oil and immediately seasoned the still moist strips with salt and cracked pepper. As the chicken drained, the seasonings adhered to the chicken ensuring flavoring. I use peanut oil because it can reach a high temperature quickly, the food cooks quickly itself. The oil is not heavily absorbed, so your food is light and not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok; they're relatively inexpensive, cut cooking time and easy maintenance.

Now on to today's recipe....

Garlic and Pepper Chicken

Ingredients:

1 lb boneless, skinless chicken (breasts, thighs or combination); cut into ½ inch strips
½ cup cornstarch
1 cup peanut oil
1 Tbsp coarse sea salt
2 tsp cracked black pepper, divided in half
1 ½ cups broccoli florets
¾ cup diced red bell pepper
2 Tbsp minced garlic
1 Tbsp chili sauce
2 Tbsp mirin wine
¼ cup dark soy sauce
¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp black pepper immediately.

Remove all but 2 tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

Mary Cokenour

Garlic Goodness.

Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes, and thought to be essential for keeping vampires at bay. It is also good for zapping bacteria, keeping your heart healthy by lowering cholesterol and high blood pressure, regulating blood sugar in diabetics, and warding off coughs and colds. For example, if you have a cold, put lots of chopped garlic into chicken soup, or even just the broth (if you cannot down the noodles and veggies in a soup).

I have grown garlic; it is very easy, and takes little space in a garden. Buying garlic braids not only adorns your kitchen, but garlic is just in your reach; or even buy it already minced or sliced, soaking in olive oil which you can
keep in your refrigerator.

When garlic is roasted in the oven, the cloves become very soft and sweet; it can be used as a spread, in dips, salads, etc.

Roasted Garlic Bulb

Ingredients:

1 head garlic
1 tsp extra virgin olive oil

Preparation:

Preheat the oven to 425F.

Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves.

Fold the foil over the head to completely enclose it, or cover the baking dish with foil. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

To serve, separate the head into individual cloves, or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.

Now here's a recipe for a very easy to make meal which is garlicky and spicy.

Garlic Chicken with Soba Noodles

Ingredients:

2 Tbsp sesame oil (if not available, use canola oil)
1 tsp hot red pepper flakes
3 Tbsp minced garlic
2 boneless, skinless chicken breast halves, cut into ¼” slices
½ cup soy sauce, divided in half
½ cup sliced mushrooms
½ cup diced red bell pepper
1 cup snow or sugar snap pea pods
1 cup chopped Bok Choy, Chinese cabbage (Napa) or white cabbage
12 oz Soba noodles, cooked and drained

Preparation:

In a Wok or large skillet, medium-high heat, heat the oil and pepper flakes for one minute. Add the garlic and let cook for an additional 30 seconds before adding the chicken and half the soy sauce. Stir fry until the chicken is thoroughly cooked; remove, set aside and keep warm.

Add into the Wok, or skillet, the mushrooms, bell pepper and pea pods; stir fry until bell pepper begins to soften. Mix in cabbage; as soon as it begins to wilt add in the remaining soy sauce, chicken and noodles. Mix thoroughly; stir fry for 2 minutes before serving.

Makes 6 servings.

Mary Cokenour