Fresh chicken Maryland was in abundance at the wet market recently at very reasonable price. I bought 3 pieces to prepare this simple yet awesome dish. Paired with a spicy- fragrant sauce, fresh salad leaves , frozen mixed vegetables over rice makes a complete, yummy One Dish Meal.
The original recipe uses deep-frying method but I pan-fried the deboned chicken Maryland. It is so easy and quick. For my hubby’s share, the chicken is without skin, mine is with half the skin removed and for my niece, the skin is left intact.
This recipe is good for Bento Rice set or packed meals, too.
Ingredients
3 chicken Maryland – deboned [with or without skin]
Marinade for chicken – 1 tbsp wine, ½ tsp each of salt and pepper
3 cloves garlic – chopped
1 piece [2 cm] ginger – chopped
1 red chilli – seeded and cut big pieces
Some salad leaves
Some frozen mixed vegetables - defrozed
Seasoning Sauce [combined]
3 tbsp each of tomato sauce, light soy sauce and black vinegar
1 tbsp chilli oil or oil
¾ tsp sugar
1/3 cup water
- Marinate chicken pieces with marinade for at least an hour then coat lightly with some tapioca flour just before frying.
- Heat a non-stick wok [with or without oil]. Pan fry the chicken pieces [skin side first] with cover for about 10 minutes or until it is nicely brown. Flip over to fry the meat side until cooked through. Dish up and place on serving platter lined with salad leaves.
- Using the same wok, add in the mixed vegetable. Fry for awhile and dish up onto serving platter together with the fried chicken.
- Pour the combined seasoning sauce and water into same wok. Bring to boil until bubbly, add in the chopped ginger, garlic and chillies. Cooked until bubbly again, scoop sauce over chicken and mixed vegetables. Serve with rice.
- OR while cooking the sauce, scoop steaming hot rice into individual serving plates, top with a piece of chicken Maryland, salad leaves and mixed vegetables.
- Pour cooked sauce over rice and chicken. Serve immediately.
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