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Home : Entrees : Chicken : Wok-Stirred Curry-Ginger Chicken with Zucchini

Makes 4 Servings
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Wok-Stirred Curry-Ginger Chicken with Zucchini

Contributed by: News Canada

Wok-Stirred Curry-Ginger Chicken with Zucchini Recipes For SuccessCanola oil is a favourite staple of celebrity chef (NC) - What's your must-have kitchen staple? Every good cook has one. Ming Tsai, chef/owner of the Blue Ginger restaurant inWellesley, MA, and host of the U.S. public television show "Simply Ming", says one of his favourite kitchen staples is canola oil.

Wok-Stirred Curry-Ginger Chicken with Zucchini
"Canola oil is extremely versatile," he says. "Its light texture, neutral taste and high heat tolerance make it an ideal kitchen staple. Canola oil can be used for stir frying, sauteing, baking and deep frying as well as in marinades, salad dressings and sauces."

Ming's other favourites for success in the kitchen are his intensely flavored "master recipes". Made with quality ingredients, they can be used as a base for a variety of dishes. Video demos of Chef Tsai making his master recipes and dishes are available online at www.canolainfo.org.

Lasts one month, refrigerated.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs cut into 1/2-inch dice 750 g
  • 1 Tbsp cornstarch 15 mL
  • 4 Tbsp Curry-Ginger Oil (recipe below)
  • 50 mL Kosher salt and freshly ground black pepper to taste
  • 2 medium yellow or white onions, cut into 1-inch dice 2
  • 2 small zucchini, roll-cut into 1-inch lengths 2

Directions:

In a medium bowl, combine the chicken and cornstarch and mix to coat the chicken completely.

Heat a wok or large, heavy saute pan over high heat. Add 2 Tbsp (30 mL) of the Curry-Ginger Oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, about 3 to 5 minutes. Season with salt and pepper. Remove the chicken to a plate.

Reheat the wok over high heat. Add 1 Tbsp (15 mL) of the oil and swirl to coat the pan. Add the onions and stir-fry until the onions are soft, about 2 minutes. Add the zucchini, season with salt and pepper, and stir-fry until the zucchini is tender, 4 to 5 minutes.

Return the chicken to the wok and heat through. Stir, remove from the stove, and correct the seasoning. Drizzle with the remaining tablespoon of oil and serve immediately.

Curry-Ginger Oil

  • 1 quart canola oil 1 litre
  • 1/2 cup and minced fresh ginger 125 mL
  • 1 cup Madras curry powder 250 mL

In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to colour, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.

Meanwhile, place a large, heavy saute pan over medium heat. Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes. Whisk in the ginger and oil, remove from the stove, and cool completely, 30 to 40 minutes.

Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well. Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight. The oil is now ready to use. Store in the refrigerator.

Makes 1 Quart (1 litre)

The flavoured oil secret

Flavoured oils are made by steeping flavourful ingredients such as herbs, chili peppers, citrus rind or even nuts, in canola oil. The safest and easiest method is to heat the ingredients with the oil in a 300 F (150 C) oven until the temperature of the oil reaches 250 F (120 C).

An easy how-to guide is available online at www.canolainfo.org.

Serving Size: Makes 4 Servings


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