Easy Chinese Garlic Chicken Recipe is one of those recipes that we call Grandma’s Recipe, a lifetime garlic chicken recipe Pinoy that passes from grandparents to grandchildren and which surely, despite its few ingredients, in every house, garlic chicken breast marinade is done in a different way different and it is that, also in the kitchen, each master has his own booklet.
To prepare our garlic chicken, we used chopped whole chicken, so there is something for everyone. Some people prefer lean meat and others like to suck on the bones, so we haven’t ruled out any part of the chicken, not even the neck, which is particularly tasty. However, we removed the skin almost entirely only left it on the wings because the skin when fried leaves a lot of fat and we are not interested in this dish.
The secret to making chicken taste garlicky without excess consists of browning two or three cloves of garlic in the oil and then removing them before frying the chicken. But as what we want to prepare is chicken with garlic, we put the rest of the garlic in slices so that they cook little by little with the chicken and end up candied a pure delight.
To decrease the chicken, in our case, we drizzled it with white wine. Although a dash of vinegar or a few drops of lemon would do just as well, we leave that to your discretion. To finish, as we like to dip bread, we added a little flour and broth to make a sauce and thus avoid dry garlic chicken. The sauce was reduced little by little while the meat was cooking until the chicken was really tender. Let’s go for the recipe!
- 1.5 kg whole chicken, cleaned and chopped
- Salt to taste.
- ground black pepper to taste.
- 3 tablespoons of olive oil.
- 1 head of garlic
- 200ml of white wine
- 1 tablespoon wheat flour
- 400ml of chicken broth
- Chopped parsley to taste, to garnish
HOW TO MAKE AN EASY CHINESE GARLIC CHICKEN RECIPE
We need a 1.5 kg chicken already cleaned and cut for this dish. The chicken is already sliced, and we simply keep the wings after removing the skin. While the garlic is frying, season the chicken pieces with salt and pepper and set them aside.
3 tablespoons of olive oil are heated in a sizable deep pot. Three whole garlic cloves are split down the middle, and the skin is then used to fry the cloves until they are golden brown, being extremely careful not to burn them.
After removing the garlic from the pan, brown the chicken on all sides in the garlic-flavored oil.
Peel and cut the remaining garlic cloves from the garlic head in the meanwhile.
The sliced garlic is added after the chicken has been browned and cooked together until a particular colour is achieved.
The stew is then degreased by adding 200 ml of white wine, which is then allowed to evaporate.
Spread 1 tablespoon of whole wheat flour in the pan. Before adding the broth, allow it to cook.
400 ml of chicken broth should be added, and the pan should be covered while cooking for 15 to 20 minutes at medium heat. Enough for the chicken to be tender and the sauce to thicken.
After the chicken has finished cooking, we serve it with hot garlic and a dash of parsley.
ALSO READ : CHICKEN CURRY RECIPE WITHOUT ONION AND GARLIC