by Grace Young
The flavors of this stir-fry are a blend of Chinese and Portuguese cuisine, with influences from the Southeast Asian, European, and Indian regions, known as Macanese cuisine. And boy does it work.
This dish consists of chicken, garlic, cornstarch, soy sauce, dry sherry, sugar, coconut milk, chicken broth, balsamic vinegar, dark soy sauce, shallots, chouriço or chorizo (your choice), turmeric, sweet paprika, tomatoes, and salt.
I went with Spanish chorizo, which is dry cured, unlike chouriço, which is raw; and as for the paprika, this is one spice that has always eluded me. Not really sure what it does for a dish - other than making deviled eggs look pretty. It really does not have any noticeable flavor that I can detect. Apparently there are several different kinds of paprika. The one I used is just your standard plain paprika found in just about every grocery store.
Absolutely loved this stir-fry!
Success meter (1-3): 3
Sprinkle on the spices and sir-fry for another minute or so.
Tadaah! A delicious stir-fry awaits you.
You will want to make some rice or have some bread on hand to soak up all the tasty sauce from the bottom of the bowl.
Yum. That was good..
One of the rules of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 117 in Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.