Cumin Chicken Chunks 孜然雞丁is a very aromatic dish and the taste is delicious. Cumin is one of the spices that features in curries but on its own has no ‘heat’. The cumin spice is used heavily in Mongolian BBQ and cuisine. Joanne makes something new with this flavour; Cumin Chicken Chunks 孜然雞丁. Once you start cooking this you know you will like to eat it, it’s quite an obvious meal in that way, it lets you have a good idea of the taste as you cook and everything heats up together.
The ingredients 食材 are as follows;
- 2 large chicken breasts, cubed
- 1 carrot
- half a green pepper, half a red pepper
- half an onion
- 4 cloves of garlic
- 2 spring onions
- a thumb of ginger
- 1 large red chilli (about 15cm)
- spices; 2 tsp cumin powder (plus more later once cooked), 1 tsp chili powder, 1 tsp ginger powder, 1 tsp sugar, 2 tbsp soy sauce, 1 tbsp thick soy sauce, 1 tbsp rice wine, sesame oil, tapioca flour
The method 作法;
- in a large bowl mix the spices(above) with the chopped chicken pieces, also at this time add half of your finely chopped garlic.
- already you will smell the cumin spice
- now mix in the 1 tbsp of tapioca flour and leave this for about 10 minutes…
- we are going to hot deep fry the chicken pieces, the oil should be hot
- don’t move around the pieces straight away let them solidify a bit, so you don’t get lots of small pieces of ingredients in the oil
- you are going to re-fry this chicken 3 times!
- when it starts to look a bit brown you take out the chicken pieces and drain them, keeping the oil on heat, when it’s got very hot again put the chicken back in for a couple of minutes, look at the chicken’s colour and check to see the oil clear, remove the chicken and repeat
- OK, now you have removed the chicken and drained it (7.34 in the video) use this same frying pan, with a little oil to fry your remaining spices, then the onion, until you smell the onion cooking, then the carrot, green and red pepper. add a little salt now to help retain the colour.
- finally re-introduce your chicken chunks, sprinkle more cumin powder and add a splash of sesame oil followed by the spring onions
- if you feel like there is not enough sauce there you can add a few tbsp of soy sauce but it goes well with rice either way, it’s up to you!
As usual Joanne has recorded a cooking video so you can follow the timings, chopping sizes and method step by step, as she prepares the Cumin Chicken Chunks 孜然雞丁. I liked it as is but Joanne wanted more soy sauce to make the meal a little more ‘wet’. But the meal has lots of good flavours and textures in it and we are always happy when we remember we haven’t had Cumin Chicken or Cumin Beef for a while – it’s time to make it again! 🙂
How to make Cumin Chicken Chunks 孜然雞丁, cooking video
Stay tuned for more help, advice, cooking and shopping! I would guess what we are cooking next time but I’m always wrong!