Well what can I say about this recipe? The name isn't very descriptive but if anyone has been at the table with us when this dish is served you'd agree it's "Nice Chicken".
Jo's mam is the instigator behind this recipe. After putting herself through Chinese cooking classes in the 80's with Elizabeth Chong you can only begin to imagine the experimenting that went on their kitchen. All of us enjoyed the Asian cuisine, Bibby's love of cooking shone through with every dish that was served. Everyone that knew Billy and Bibby knew their food.
Armed with several Chinese Cookbooks, Bibby found a recipe "Shredded Pork" which we tried and enjoyed but little did we know that this recipe was about to be transformed. While we like the dish, the pork just wasn't' the star of the show among the amazing Asian flavours created by the sauces and spices. Fast forward and Bibby swapped out the pork for tender chicken breast chunks and voila Nice Chicken was born.
Enveloped in a rich thick hoisin sauce laced with cayenne pepper one could not imagine a better flavour. A simple dish of lightly battered chicken pieces, mushrooms, water chestnuts and spring onions tossed in a glossy thick spicy sauce.
Yes this is battered chicken pieces and yes it's fried but the outcome will not be like KFC, trust me. Using cornflour in the batter creates a really light batter which once stir fried with becomes soft and mops up the sauces creating such a wonderful texture - you'll be be pleasantly surprised. A totally different batter is used for meals such as Lemon Chicken or Sweet and Sour Pork.
Adjust the cayenne pepper to suit - don't be over generous and it is a very hot spice. You do want this to be "Nice Chicken" not "Blow Your Head Off Chicken" LOL! Please also don't be discouraged by the few ingredients that this recipe has - there is not need to add any extra vegetables unless you really want to. It is a simple recipe, basic in fact, but really packs a punch with it's flavours.
Give it a go - we'd like to hear your thoughts on Bibby's signature dish.
(Recipe handed down from Bibby Davies aka Jo's mam)
💚 12 sp per serve
💙 10 sp per serve
💜 10 sp per serve
2 eggs, beaten 60 grams cornflour
ground white pepper
500 grams chicken breast, skin removed and diced
1/4 cup canola or vegetable oil (reserve 1 tablespoon)
250 grams mushrooms, sliced
6 spring onions, sliced (reserve a little for garnish, if desired)
1 x 225 gram can sliced water chestnuts, drained and rinsed
6 tablespoons hoi sin sauce
3 tablespoons soy sauce salt reduced
1 teaspoon cayenne pepper (or to taste)
In a bowl mix eggs and cornflour together into a smooth batter. Season with salt and pepper Add chicken to the bowl and mix to combine.
Heat oil, reserving 1 tablespoon, in a large wok or frying pan.
Cook chicken in batches until almost golden but not fully cooked. Drain on a plate lined with paper towel.
Heat remaining oil in wok or frying pan. Add mushrooms and chicken to the wok and stirfry for 2 minutes. Add water chestnuts and spring onions, stir fry for another 1 - 2 minutes.
Combine the hoisin sauce, soy sauce and cayenne pepper. Add combined sauce to wok and toss for another 2 minutes or until chicken is well coated with sauce.