Cola Chilli Chicken

I am sure most of you know now about Pintrest and when ever I have a bit free time I go to Pintrest to collect recipes and other intresting stuff.

So I had seen this Cola Chilli Chicken there and had pinned it. So one day while sis and I was talking to each other in phone, she was like do you have some intresting recipes for chicken and I gave her the link of this Cola chicken and after a while on the same day she phoned back to say how easy and DELICIOUS this chicken was and I should make it soon.

But then I didn't had dark soy sauce in my pantry so I waited till I got the dark soysauce as I think that is what chicke give this chicken suca a beautiful dark colour.

I got the recipe from a kitchen cat and it is from a Cook book from Billy Law Have you Eaten.
I made few changes but sticked to almost the same recipe. What i have changed i have written in another colour.

 

 

 

 

500gms of chicken thigh fillets
2 tbsp cornstarch/cornflour
4 tbsp soy sauce ( I thought 4 was too much so added less)
 2 tbsp vegetable oil
1 onion Chopped ( this was not inthe recipe but I like onions in my dishes)
1 red chilli, thinly sliced ( I added 3 green chillies)
5 cm (2 inch) piece ginger, peeled and cut into 1 mm julienne
3 garlic cloves, roughly chopped
150ml Coke, about half a can
2 tbsp dark soy sauce
Few tablespoon of corn flour mixed with little water.
100 ml +/-  water
1 spring onion, cut into 5 cm (2 inch) lengths
handful of cashew nuts, toasted

1.Remove fatty parts from chicken thigh fillets and cut into 2cm dice.
 2.Place chicken in a bowl and add corn starch and soy sauce. Toss to marinate and if possible, leave to marinate for an hour.
 3.Heat oil in a wok or saute pan on medium heat, and add chicken all at once. Fry for a few minutes until meat is lightly browned.
 4.Add onions,garlic, ginger and chilli to the pan and fry for a further two minutes.
Then I added the dark soysauce and give it a good stir, you will see how the dark soysauce makes the dish looks dark and beautiful and yummy :-)
 5.Add enough Coke to cover the chicken, about half a can. And then add the water.
 6.Allow to reduce by a third, about 10-15 minutes. You will notice the bubbles start to change from lots of small bubbles, to big lazy bubbles that break on the surface.
As I added water I used the corn flour water mix to thicken the sauce after the chicken was cooked.
 7.Add the spring onion and toasted cashews and stir to combine. Simmer for a further one minute and serve hot on rice.

 

Potato Budnt Cake With Sukade and Chocolate Daring Bakers March 2013

I know it is a bit late to post the Daring Bakers from March.

But the thing is I only did the challenge the morning of the posting date which is 27th. And till now I have not had any time to edit the picture and write the post.

 

And the challenge from DB was baking something sweet with vegetable.

First I thought maybe I will bake something with Zucchini or carrots, but then I thought that was predictable and I went hunting for a recipe in my huge collection of cooking books.

And ofcourse I found a recipe which use Potato plus Sukade . I have been looking for this sukade for a while and I have asked so many shops, but never found out and while googling I found out Sukade is a Citrus fruitand according to Wiki it is pickles for a month and then they wash it and then they get a sugar coating etc...

 

A good quality Sukade is soft and taste to orange peel but less bitter.

I must say we here at home love this sukade, we liked it much more than tutti fruity etc...

Mostly they have Sukade tree in Sicilie, Corsica, Greece, Suriname etc...

 



I made the cake in small shapes , small budnt pans and in a small round cake tin.

Ingridients:

150 gm cooked and mashed potatoes ( I steamed them the evening before so that they were cool next morning )

3 eggs

25 gm castor sugar

100 gm powder sugar ( I used only 70gm)

1/2 teaspoon of lime rind

1 tablespoon lemoncello ( if you don't have it you can use lime juice)

75 gm almond powder

1 tablespoon fine semolina

30 gm chopped sukade

50 gm of raisins ( soak the raisins in 2 tbsp of rum if you like, i did that)

Bit of flour for sprinkling on pans.

For the Glaze.

100 gm dark chocolate chopped

1 tbsp of oil

Preheat the oven 1750c and if you have fan oven it is 160°c.

Butter the pans and sprinkle flour on the pans.

Seperate the yolks and white in to different bowl.

Beat the eggs into soft peaks and while whipping the eggs sprinkle the casto sugar.

In the bowl with the egg yolks, stir the yolks, powder sugar,lime rind,lemoncello into a creamy texture.

Add the potato and the almond powder into this creamy mixture. And then the Sukade and the raisins.

Fold in the egg whites into the bater and aslo fold in the semolina.

Pour the cake batter into the prepared tin and bake for 20 minutes.

Ofcourse depending on the size of tin the time of the baking will change.

When the cake is baked take them out of the oven leave it for some 10 min and then take it out of the pan and cool completly.

When the cake is cooled glaze the cake.

Add the chocolate and the oil i a heat proof bowl and melt in a doubl boiler or in you MV.

When the chocolate is melted pour the glaze over the cake and leave it to dry.
Tips:
If you don't have sukade you can just omit them. If you like prange flavour then you can use orange instead of lime.