HOUSE OF ASIA
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Cantonese Chicken – an authentic recipe for juicy meat with vegetables
Tender meat, crunchy vegetables and intense Cantonese paste create a classic combination in style. Chinese cuisineCantonese chicken is a popular Chinese dish that you can make at home. Originating from the Guangdong Province in southern China, Cantonese chicken is part of the culinary culture of that region, famous for its umami and aromatic marinades. Cantonese chicken is very popular in Asian restaurants and served worldwide. This dish symbolizes unity and communal meals, often served in small portions with vegetables and riceMake Cantonese Chicken at Home – It's Easier Than You Think!
Ingredients
- 50 gr House of Asia Cantonese Stir-fry
- 3 tablespoons House of Asia Light Soy Sauce
- 200 g skinless chicken drumsticks
- 100 g broccoli florets
- 50 g carrots cut into thin strips
- a handful of spring onions
- 1 onion, cut into slices
- Frying oil
A method of preparing
- Slice the chicken into thin strips, marinate in soy sauce and set aside for 10 minutes.
- Blanch the broccoli florets in lightly salted water.
- Heat oil in a pan. Fry the chicken for about 3-4 minutes. Then add the onion and carrot and fry for a few more minutes. Finally, add the Cantonese paste and broccoli, and mix thoroughly.
- Serve sprinkled with spring onions.
Cantonese chicken – what is worth knowing about this dish?
Cantonese chicken originates from the Guangdong province in southern China and is an important part of the local culinary tradition. The cuisine of this region is renowned for its distinctive umami flavor, aromatic marinades, and simplicity that allows the natural character of the ingredients to shine through. This dish has gained popularity worldwide and is often featured on Asian restaurant menus.
The secret to its uniqueness lies in the perfect balance of flavors and short cooking time. Quick frying preserves the juiciness of the meat and the crunch of the vegetables, while the Cantonese paste imbues the dish with a deep, distinctive aroma. It's the perfect option for a quick dinner, combining simplicity of preparation with intense flavor.
The secret of taste: Cantonese paste
A major advantage in preparing this dish is the use of Cantonese paste, which acts as a ready-made sauce. It gives the chicken its distinctive, deep flavor and binds all the ingredients together. There's no need to prepare a separate base or combine numerous spices – simply add the paste at the end of frying and mix thoroughly to evenly coat the meat and vegetables.
This makes preparing the dish quick and convenient, and the end result intensely flavorful and aromatic. It's the perfect solution for those who want to achieve authentic Asian cuisine without the complicated preparations.
Most frequently asked questions
The key is a short marinade and quick frying in a well-heated pan. The meat, cut into thin strips, is fried in just a few minutes, preventing moisture loss and remaining tender. It's also important not to overcrowd the pan – too many ingredients will lower the temperature and cause the chicken to simmer instead of fry.
In keeping with Chinese culinary tradition, the vibrant Cantonese chicken tastes best when served with steamed jasmine rice, which perfectly balances the intense, salty, and deep flavor profile of the thick sauce.
This type of cuisine is extremely flexible, so if you don't like onions, you can skip them and instead of broccoli, you can use snow peas, bell peppers or mun mushrooms, just remember to cut them into similar-sized pieces for even frying.
If you cut and marinate it in advance, the cooking process itself takes only a few minutes, making this dish an ideal option for a quick, yet elegant mid-week dinner.
Although a wok is standard in Asian restaurants, at home you can successfully prepare this dish in a large, deep frying pan. A very high temperature is sufficient to achieve the characteristic, slightly smoky flavor.
In such a situation, mix an additional teaspoon of potato or cornstarch with a little cold water and pour the resulting mixture into the pan just before the end of frying, stirring vigorously until the sauce reaches the desired, velvety consistency.
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