![]() Spoon - you want a good wooden spoon to stir everything together.Skillet/ Wok - you want something large enough to cook the chicken.The equipment you use is important to how the recipe turns out. Veggies - I love sautéed sugar snap peas, green beans or broccoli.Fried rice - if you want to step up the game of regular white rice, fried rice works great. ![]() ![]() White rice - a good white rice like jasmine or basmati complements the chicken.This dragon chicken recipe is great on its own but works with some side dishes. While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through. Reduce the skillet to medium and then add the cashews, cooking until they're beginning to brown.Īdd the onion and pepper and cook for 2 minutes before adding the green onion, garlic and ginger, cooking for another 30 seconds.Īdd the sauce and cook until it thickens before adding the chicken, tossing to coat. In another bowl, mix together the sauce ingredients and set aside.Ĭook the chicken in a skillet with oil over medium high-heat until done. Toss the chicken in the marinade ingredients so it is well coated. ![]() Please note full ingredient list and instructions can be found in recipe card below. If you don't have chili garlic sauce, harissa sauce is a good substitute.Ketchup is the base for the sauce, but tomato sauce can be used too.If you are gluten free, you can use tamari sauce instead of soy sauce.If you don't need a gluten free recipe, all-purpose flour works fine. Chinese recipes usually calls for cornstarch to fry protein, but tapioca flour is a good substitute.I like boneless, skinless chicken thighs, but you can also use chicken breasts.Like any recipe you can mix up the ingredients. Veggies - the ginger, garlic, green onion and pepper adds flavor and texture to the dragon chicken.Chili garlic sauce/Sriracha - adds just the right amount of heat to the dish.Cornstarch - helps crisp up the chicken and is also gluten free.Chicken - chicken thighs are a little fattier which adds more flavor to the dish.Flavorful - you get sweetness from the ketchup and ginger and spiciness from the chili garlic sauce and Sriracha to form a sticky sauce coating the chicken.Quick to prepare - when looking for dishes to make during the week, that magic 30 minute number is important and you can have this ready with time to spare.Not only does it imply how easy it is to make, but less dishes to clean as well. One skillet meal - I'm a fan of meals that can be prepared in one skillet/pan. ![]() It uses Chinese cooking methods but has both Chinese and Indian tastes. I am a fan of both Chinese and Indian cuisine - from General Tso's chicken to chicken bhuna to honey walnut shrimp to beef biryani to chicken pakora.īut have you ever combined the two? Well that's what you get dragon chicken. This dragon chicken is a popular Indo-Chinese recipe where the chicken is lightly fried and then tossed in a spicy sauce with pepper and onions. The bigger the legs are, the tastier," he said.This post may contain affiliate links. "The best part of the Dong Tao chicken is the skin of their legs. Le Van Luan, who picked Hien's chicken meat as a year-end gift for his business partners and elderly relatives, is a regular customer in Dong Tao. It is sometimes served boiled, but also fried, stewed or served with lemongrass. The meat of the Dong Tao chicken - which can reach up to 10 kg - is prized for its tough and chewy texture and is also low in fat. "The more the chicken walks, the stronger and bigger their muscles are," said Hien, who has been breeding chickens for more than 15 years. The key to the bird's taste is its diet of corn and rice and the freedom it has to roam, Hien told AFP.Īlthough the laying hens are kept in battery cages, which have been banned in some countries across the world, the chickens bred for meat are let loose in a small garden. Some are even entered into beauty contests. Hien's prized four-kilogramme bird, whose enormous legs make up around a fifth of its body weight, was sold for about $150 - but especially large pedigree chickens have been valued at more than 10 times that. The lumpy legs of the Dong Tao chicken - named after the commune where it is bred in northern Vietnam - are considered a delicacy, and are particularly popular among the wealthy during the Vietnamese Lunar New Year, known as Tet. On a farm close to Hanoi, Le Van Hien picks out the best bird among his flock of "dragon chickens" - a breed with legs as thick as a brick that can fetch up to $2,000 a head. ![]()
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