Tuesday, September 20, 2016

Flash Fried Courgetti with Chicken

Star Q

This is not really a new recipe.  In fact, the craze for courgetti or zoodles have all but faded away.  But I have finally found the time to download all food related pictures from my camera to my laptop.  It should not take too much of my time to do that, but I really couldn't find the time to sit down and do it.

Anyway, back to this courgetti craze.  I purposely bought a gadget to create these long strands of courgette which I bought on impulse.  It is really strange when you combine these two things; one bought for a specific purpose, and the other was bought on impulse!

One lesson I learned cooking courgetti is that you should cook just before it is done, meaning it is still a bit raw,   The reason for this is that, once you turn off the heat, the residual heat will continue to cook the courgetti.

  • 2 courgettes, turned into courgetti
  • 1 chicken leg, deboned, meat sliced
  • 2 cloves garlic, crushed
  • 1 inch young ginger, julienned
  • 1/2 tsp pepper
  • 1 tbs oyster sauce
  • 1 tsp sri racha
  • 1/2 tsp chicken stock granules
  • 1 tbs vegetable oil
  • sliced spring onions to garnish

Heat the oil in a pan and saute the garlic and ginger until aromatic,  Add in the chicken pieces and cook until they change color slightly.  Stir in the oyster sauce, sri racha, chicken stock granules and pepper.  Simmer gently until chicken pieces are cooked through.  Just before turning off the heat, stir in the courgetti.  Dish out when courgetti is slightly underdone because the residual heat in the dish will continue to cook the courgetti.  Garnish with sliced spring onions.


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