Chicken in litchi and ginger sauce (Guest Post from Ian Lafleur, Thanks Ian)

This is the first cooksploratrice guest post. Ian mentioned he had tried this recipe over the weekend and I was intrigued. I asked him to contribute. So please, take the time to read and comment. 


First of all, I need to tell you where I found this recipe. I was at my local mechanic shop, waiting for my tires to be changed. There was this nice magazine with article on activities with kids, so while I was going through it, I got to the “recipe” pages. I found all those recipe so mouth watering, that I took pictures of them with my cellphone.

So here it is :
(I’ll try my best to translate it, since it was took from a french magazine)

Chicken in litchi and ginger sauce
Preparation : 30 minutes
Cook time : 30 minutes
Portions : 4 (in my experience, you can make it 5 maybe 6, depending of the side dish)

660g of cubed chicken breast
30ml (2 table spoon) of canola oil
5ml (2 inches) of fresh ginger, grated
5ml (1 tea spoon) of salt
30ml (2 table spoon) of saké *optional*
25ml (5 tea spoon) of sugar
1 can of litchis (reserve 75ml of the syrup/juice)
175ml (3/4 cup) of orange juice
45 ml (3 table spoon) of corn starch delayed in 60ml of warm water.
60 ml (1/4 cup) of marinated ginger (sushi style)
250ml of red bell pepper, cut in small dices

1ml (1/4 tea spoon) of salt
10ml (2 tea spoon) of corn starch
30ml (2 table spoon) of water
3ml (1/2 tea spoon) of soya sauce (I have put 1 full tea spoon)

In a marinade bowl, mix salt, corn starch, water and soya sauce and add cubed chicken. Make sure that the chicken is completely covered by the marinade. Let sit in the fridge for 20 minutes (an hour is better in my opinion)

After marinating, heat some of the canola oil and seize the chicken, to get a nice golden color on its surface, then reserve.

In a wok or pan, gently cook the fresh ginger in canola oil until it release its perfume. Add the garlic (in my opinion, don’t overheat the pan, since you don’t want your garlic to burn and get bitter, medium-low is the way to go when dealing with garlic and onions). Add the chicken, saké, sugar, salt, litchi and orange juices. Let simmer until the chicken is well cooked (10-15 minutes)

If not already done, bring the sauce to boiling point. Add the delayed corn starch while stirring vigorously. When incorporated, stir gently until the sauce gets thicker. Cut-off the heat then add the marinated ginger, litchis and red bell pepper..

This is nicely sided with white rice, and steamed (but crunchy) green vegetables (asparagus are my favourites)

Thanks so much for the guest post Ian. Next time, take some pictures. 


The floor is now open, you have the mike

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