I stand by the nip and sapidity of this dish. It is flexible enough to transform into a sweet – savory mix or a spicy – tangy blend as per one’s preference.
INGREDIENTS
- Pre-cooked grilled or roasted chicken (I ‘air-fryed’ marinated raw chicken though)
- Vegetables (Carrots, Cabbage, Peppers, Onions), cut into thin slices (I like sliced than chopped)
- Garlic and Ginger, chopped
- Red chilly sauce
- Cinnamon
- Basil
- Vinegar
- Old Monk Rum (about 175 ml, yup a pawwa it is)
- 1 tbspoon honey
RECIPE
- This is a two part recipe. If you have an oven or griller and can work your own grilled chicken then the marination should use 1 tbspoon butter, chicken masala, corriander powder, 3 – 4 spoons of curd, red chilly powder & dried fenugreek leaves. Marinate and leave the chicken for an hour or two. Grill it and set aside.
- In a pan or wok, heat about 2 – 3 table spoons of cooking oil. Shallow fry chopped garlic, ginger and onions (in that order) till onions turn slightly golden.
- Add veggies (I used carrots, chopped cabbage, capsicum – one may add bell peppers, mushrooms or anything else as preferred) and stir fry. Keep the wok moving so as not to either burn the vegetables or to cook them into a mass.
- Sprinkle some vinegar, add the red chilly sauce and salt to taste.
- Add chicken and toss it well, to have vegetables and oil and chicken to blend.
- As the chicken begins to glaze, add in the Old Monk rum and cover the pan for about 10 – 12 minutes.
- OPTIONAL: While you standing and waiting for the chicken to cook, mix some coke and Old Monk and fix yourself a drink and sip on it while occassionally stirring the wok as the liquid is reduced and you can smell the flavorful rum in your chicken.
- Add some cinnamon, more chilly powder and a tablespoon of honey as the rum begins to dry. Stir well. Sprinkle some basil (if you please).
- Serve hot with boiled rice or just fix yourself another Old Monk and Coke and eat it as a snack.
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