Monday, March 31, 2008

Coca Cola Chicken

Coca Cola Chicken

TeeHee~! It's Sunday again. We usually stay home for dinner on Sunday and i'll get to test my skills on cooking.

The Chef : Dumb-Baker

The White Rat : Dumb-Baker's BB...wakakakaka

Dish of the Nite : Coca Cola Chicken
Accompaniment : Pan fry fish ( i have no idea what is the name of this fish ) + Self creation "Loh Hon Chye"
Something to digest : Stir fry "Choi Sum" + Stir Fry Lady's Finger w/ dried shrimps & chili.
Soup of the Nite : Old cucumber with anchovies + dried scallops + dried cuttlefish + dried oyster

This Coca Cola Chicken....the first time i tasted it was in Calorie's Cafe in Sri Petaling. The taste is between Sweet and Sour Chicken & Honey Baked Chicken. Last week, i saw a 1.5L of unopen bottle of Coca Cola sitting in the fridge. Then suddenly i had this 'bulb' in my mind...ha...i'm gonna make my own version of Coca Cola Chicken.

To be honest, i have no idea on how to prepare the chicken. I have not google any websites and have no seek any advice from other great cook. This is my experimental dish...if you are bold enough to try it out, pleasure :> I find the chicken a bit too sweet...maybe i should reduce the amount of coke next time. Other than that, i thought it was yummy. The white rat commented that the chicken is a bit too sweet...other than that, it's fine......Yay! My experimental chicken is not going to the trash bin! Applause! Applause!

What you need :
1 chicken breast (cut into small pieces)
a small knob of ginger (thinly sliced)
some chopped onions (i chopped half of a big onion)
1 tbsp of dark soy sauce
1/2 tbsp sesame oil
dashes of salt and pepper
1 1/2 cup of Coca Cola (you might want to reduce to 1 cup)

What you need to do :
Combine all the ingredients together and leave it marinate in the refrigerator for at least 1 hr. Heat some oil in the pan/wok. Using chopsticks, pick out the chicken into the wok. Stir fry for about 2 minutes on medium fire. Pour the remaining liquid into the chicken and simmer for 20 minutes with lid covering the wok. Stir occasionally. Thicken the sauce with cornflour and let it simmer for another 5 minutes. Dish it up and serve hot.

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