California Farm Whole Chicken Thigh Stir Fry

Name: How to cook California Farm Whole Chicken Thigh Stir Fry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 big dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Whole Chicken Thigh Stir Fry

Fresh asparagus, Bok choy, onion, carrot, cucumber stirfry with slivered chicken thigh over rice, a delicious dinner under an hour. By cutting all items the size and thickness of fresh snowpeas, you bring out the freshest flavors they cannot do in a restaurant, too much work.

Ingredient

Food ration :

2 people, 4 big dinners

Cooking time :

1 hour ten minutes

Pound

deboned and skinned chicken thigh, sliced to snowpea thickness and length

Tbs

sesame oil, Tbs lemon grass oil for stirfry

Cup

chicken broth from the chicken bones, fat, and skin

3 tsp

corn starch, Tbs cold water

4 cloves

crushed garlic

Cup

fresh young green thin asparagus, heels removed, cut and sliced to snowpea length

Cup

bok choy florets sliced thin

Cup

carrots cut and sliced to snowpea length and thickness

Cup

fresh garden cucumber, peeled, thin strips

large slices of fresh ginger

1/2 cup

dry basmati rice to make cup of steamed rice with pinch of turmeric, pinch of salt

Cooking instructions

* Step 1

Use bones, skin and chicken fat from thighs, boil an hour in two cups of water till half the broth has evaporated. At the same time, bring 1/2 cup rice to a boil in cup of water, pinch of turmeric, pinch of salt, turn off. Let sit covered one hour.

* Step 2

Slice chicken thighs in snow pea size length and thickness, sautee in wok in Tbs sesame oil and Tbs lemon grass oil with 2 crushed garlic cloves and chopped small hot red pepper till white on all sides, and slightly caramelized. Set aside.

* Step 3

Stirfry veggies in order of hardness: ginger slices first one minute, then 2 crushed garlic cloves one minute, then carrots one minute, then add bok choy one minute, then red onion one minute, then asparagus one minute, then cucumber strips one minute, then chicken strips, till all is stirfried in under ten minutes.

* Step 4

Dissolve 3 tsp cornstarch in tbs cold water, stir into boiling chicken broth till thick, remove ginger slices from stirfry, pour sauce over veggies and chicken, bring to boil, taste, add fish sauce drops if preferred, serve over rice. Enjoy.