Chinese Chicken with Vegetables
4 servings
45 minutes
Chinese-style chicken with vegetables is a vibrant dish reflecting the philosophy of Chinese cuisine: a balance of flavors and textures. Tender pieces of chicken combine with crunchy vegetables, while aromatic ginger, garlic, and spices add depth. A mix of five Chinese spices enriches the flavor, creating harmony in spices. This dish stands out for its freshness thanks to young zucchini, carrots, and corn, while the spicy sriracha sauce adds a mild heat. It is served with rice that absorbs soy and fish sauces, uniting all ingredients into a single gastronomic delight. Perfect for those who appreciate rich aromas and traditional Chinese flavors.
1
Remove the skin from the thighs, cut the meat from the bone, and chop into pieces.
- Chicken leg quarters: 3 pieces
2
Peel and chop the onion and garlic.
- Onion: 0.5 piece
- Garlic: 3 cloves
3
Peel and finely chop the ginger.
- Fresh ginger: 50 g
4
Peel the carrot and zucchini, and make long strips with a vegetable peeler.
- Carrot: 1 piece
- Baby courgettes: 1 piece
5
Boil the corn beforehand. Cut the kernels off the corn.
- Fresh corn: 1 piece
6
Heat oil in a deep pan, stirring constantly for one minute, sauté onion and garlic, add ginger, and fry for another minute.
- Vegetable oil: 5 tablespoon
- Onion: 0.5 piece
- Garlic: 3 cloves
- Fresh ginger: 50 g
7
Add chicken, stir-fry for 5 minutes, then pour in fish sauce and evaporate it.
- Chicken leg quarters: 3 pieces
- Fish sauce: 1 tablespoon
8
Add celery, carrot, zucchini, carrot, corn. Fry while stirring constantly for 10 minutes.
- Celery: 1 stem
- Carrot: 1 piece
- Baby courgettes: 1 piece
- Fresh corn: 1 piece
9
Add five spice mix, sriracha, and cook for another 5 minutes.
- Chinese five-spice powder: 1 teaspoon
- Sriracha: 1 teaspoon
10
Turn off the heat and add soy sauce to taste.
- Soy sauce: to taste
11
Serve with boiled rice, sprinkled with chopped green onions.
- Rice: 200 g
- Spring onion: 3 stems
