World on your Plate: Forbidden City Chicken, China

Forbidden City Chicken
Photographer: NATTHAPON NGAMNITHIPORN / 123RF PHOTO USED FOR REPRESENTATIONAL PURPOSES ONLY

LOADED with flavour, this dish from China is a combination of spicy-sour flavours that is bound to tingle taste buds.

COMPILED BY: NIVEDITA MENEZES

SERVES FOUR

  • 3 tbsp butter
  • 1 tsp Madras curry powder (or garam masala powder)
  • 1/2 tsp cinnamon powder
  • 1 tsp ground ginger
  • 1 garlic clove, finely chopped
  • 4 tsp thin soy sauce
  • 1/4 tsp hot sauce
  • 4 chicken breasts
  1. Melt the butter in a small pan, then turn off the heat.
  2. Whisk in the curry powder (or garam masala powder, if using), cinnamon powder, ground ginger and garlic.
  3. Add the soy sauce and hot sauce, stirring well till combined. Place the marinade in an oven-friendly dish.
  4. Make small crosswise slits about ½ inch apart down the length of each chicken breast. Place the chicken breasts in the marinade and set aside for two to three hours.
  5. Preheat the oven to 163°C. Bake the chicken breasts for about one hour or until golden brown.
  6. Serve hot with steamed rice and boiled vegetables.