My husband used to hate garlic. He said he never liked it even when he was back home in England and whenever he saw garlic in any dish, he’d rather waste time in picking out the garlic bits then eat them. But he’s a changed man now. Because I exposed him to the garlic culture by bombarding him with garlic in almost everything I cook.
“Either you eat it, or you shall have no dinner!”
Just kidding, I’m not some meanie who forces the husband to consume something he doesn’t like. It’s just that garlic is my must-use ingredient especially when it comes to stir-frying vegetables. It’s just not the same without garlic. Garlic is rich in antioxidants so we should really try to eat more of it 😉
Garlic Chicken Recipe
Ingredients (serves 2-3)
2 boneless chicken legs, cut into bite-size cubes
1 heaped tbsp minced garlic
3 stalks spring onion, cut into 1″ sections
1 red chilli, thinly sliced
2 tbsp corn flour
2 tbsp chinese cooking wine
1 tbsp light soy sauce
a pinch of white sugar
salt and white pepper
1. Season chicken with salt and pepper. Lightly dust with corn flour. Set aside.
2. Heat a little oil in pan and pan-fry the chicken till cooked through and outside is golden brown. Remove and set aside.
3. In the same pan, saute garlic and spring onions till fragrant. Add chinese cooking wine, light soy sauce, sugar and a dash of pepper.
4. Return the chicken into the pan and toss with the seasoning. Stir in sliced chillies before serving.
The garlic used in this dish is intense in flavour. It tastes deliciously peppery and zesty and tingles your tastebuds. You really have to love garlic to love this dish. Surprisingly, the husband loves it. Bon appetit!