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How To Make Warm Sesame Chicken with Wilted Spinach

2017/06/23

Warm sesame chicken with wilted spinach is basically an Indonesian recipe, which is prepared by cooking the chicken with various types of sauces, especially kecap manis, an Indonesian soy sauce. The juicy chicken is then served with wilted and crispy baby spinach to complete the dish.


Difficulty Level: Easy

Servings Per Recipe: 6

Time Required For Preparation: 15-20 Minutes

Time Required For Cooking: 20-25 Minutes
Required Ingredients

12 ounces of chicken breast fillets, sliced

8 tablespoons of hoisin sauce

6 tablespoons of honey

8 cups of fresh baby spinach leaves

2 red chilies, deseeded and finely sliced

8 tablespoons of plum sauce

5 tablespoons of toasted sesame seeds

4 large cloves of garlic, peeled and chopped

Vegetable or olive oil

Salt, to taste

8 tablespoons of kecap manis




Required Utensils

1 large wok

1 stirring spoon

1 large pot

1 sharp knife


Method Of Cooking

1. Take the chicken breast fillets and rinse them thoroughly to avoid any germs. Once done, keep them on a plate and then set aside. Then chop the garlic as stated in the ingredients list. Take a clean and dry wok and place it over medium heat. Oil the wok with about 3-4 tablespoons of oil and then let it heat up. Once nicely hot, add the garlic and cook it until aromatic. Follow that by adding the hoisin sauce, kecap manis and the plum sauce. Stir the three sauces together to blend them nicely and then let the sauces cook for 1 minute.

2. After that, add the honey and chili to the sauce and cook for another 10-20 seconds. Finally, add the toasted sesame to the sauce and cook until the sauce starts forming bubbles. Once that happens, add-in the chicken strips and cook on medium high heat for 5 minutes, or until the chicken is thoroughly cooked.


3. Once done, transfer the chicken to a plate using a slotted spoon and let the sauce cook on medium heat until it gets reduced to about half of its original volume. Stir the sauce occasionally, to prevent it from burning. But if you have time, stir it constantly until it reaches the desired consistency. Once the sauce is thickened, put back the chicken pieces into the sauce and cook for 5 minutes more. Season the chicken with a pinch of salt and pepper and continue to cook until done. In the meantime, take a large pot and set it on the stove. Grease the pot with about 3 tablespoons of olive oil. Set the flame on medium and fit the spinach leaves into the pot.



4. Cook the spinach on medium flame for about 5 minutes and toss the leaves occasionally to nicely coat them with the oil and to prevent them from burning. Finally, season the spinach with a bit of salt and black pepper and stir to combine well. Once the spinach is soft and wilted, remove the pot from the oven and transfer the wilted spinach leaves to a plate with the help of tongs. Finally, top the soft spinach with chicken slices and a ladleful of the sauce.

Photo Credit : Recetasricas.net/ensalada-de-espinaca-con-bacon-y-naranjas/






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