WW: Chinese Trinidadian Chicken with Mango Chutney

Wok Wednesdays wokking thru Stir-Frying to the Sky's Edge
by Grace Young

Wow! This one is over-the-top delicious! A new favorite - or should I say another favorite. Grace has outdone herself with this one. Thank you, Grace!!! And thank Winnie Lee Lum for sharing her original recipe with Grace, so she can share it with us. 

There are few ingredients that go into this dish: onion, garlic, ginger, chicken, soy sauce, salt and pepper, mango chutney (it's the mango chutney gives this stir-fry it's amazing flavor), dark soy sauce, Scotch bonnet pepper (I used serrano), and cilantro. OK, it sounds like a lot, but really, it's not, and it comes together rather quickly.

This is a spicy dish, as I knew it would be with the use of a Scotch bonnet pepper (mainly used in Caribbean cuisine); I'm not sure how my stir-fry compares with the original recipe, which calls for 1/4 to 1/2 teaspoon minced Scotch bonnet pepper - I subbed one full teaspoon of a serrano pepper, the hottest pepper available at my market. I found one teaspoon to be the perfect amount of heat for this stir-fry.

A Scotch bonnet rates anywhere from 100,000 - 350,000 units (heat rating) on the Scoville scale, as where a serrano pepper rates at 10,000 - 23,000 units - a big difference! Its equivalent would be the habenero - this too was not available to me at the time.

(source)

 (source)

This cute little pepper got its name from the resemblance to the Tam o' Shanter hat - a bonnet worn by Scottish men. (I know your day would not be complete without this bit of trivia.) :)

Mise en place.

Bowl 1: Onion, garlic, ginger

Bowl 2: Oil (I normally don't put my oil in bowls; my bottle was empty and needed cleaning.)

Bowl 3: Chicken, soy sauce, salt, pepper

Bowl 4: Oil

Bowl 5: Mango chutney, dark soy sauce, serrano pepper (recipe called for Scotch bonnet)

Bowl 6: Cilantro

This is one of those recipes that stick with you - the ones that you can't stop thinking about. I was lucky that there was a small amount left over (believe me, it was hard to leave any behind - but I'm trying to be good) to have for my lunch the next day. It may have been a small amount, buy I savored every morsel.

Y o u  m u s t  g e t  t h i s  b o o k ! ! !  The recipes will have you in a state of eternal bliss ~ especially this one.

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 116 of 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. 

 

Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!

Grace recommends the 14-inch flat bottom carbon steel wok. You can purchase this wok at The Wok Shop when in San Francisco, or on-line by clicking here.