Thursday, June 07, 2012

Chicken with Carrots and Shallots Sauce - 萝卜肉酱

It is not the first time making this dish of ground chicken simmered with shallots and carrots and it is not embarrassing to repeat how tasty this is. It is good with steamed rice/plain congee for a complete meal with other side-dishes such as Steamed Okra with Fried Shallots, Stir-Fry Bok Choy.

But when short of time and looking for a one-dish, this Chicken with Shallots and Carrots dish makes a delicious Bolognese sauce for spaghetti or in this case Capellini (Angel Hair).


It's crab roe? Salty egg yolk? Tomatoes?


No. It's carrots! Yes. Carrots finely grated or diced super fine! Sweet!

Chicken with Shallots and Carrots Sauce - 萝卜肉酱
Into my Ninja food processor: 1 medium-size organic carrot + 2 medium-size shallots - blitz. Set aside. Also get ready 1/4lb organic ground chicken (thigh meat) - marinated with Shaoxing wine; 2 cloves of garlic finely minced, some light soy sauce, sugar/honey, ground white pepper to taste.

So now we can begin to make the golden delicious sauce.

Golden delicious meat sauce



Heat some oil in the pan. Sweat the carrots+shallots (blitz-ed mixture) for about 5mins. Add the garlic, then the ground chicken, working fast to break up the ground chicken in the carrots+shallot mixture. Add about 2 tsps of light soy sauce and 1/2 tsp sugar and saute the mixture in low-medium heat. After about 3 minutes, add about 1 cup of water then allow the mixture to simmer for about 10 minutes, with a little squeeze of honey, pinch of sea salt and ground white pepper to finish off the cooking.

If serving as one-dish, keep the simmering of the meat sauce under low heat and add the slightly cooked Angel Hair pasta into the sauce and let the pasta finish off cooking in the sauce.


I like Angel Hair pasta because it cooks super fast (faster than instant noodles, can you believe?) and if you under-cook them a little, they absorb any sauce/gravy really really well.

So you have seen the sauce and now it's all gone!


All gone into the Capellini (Angel Hair) pasta.

So remember: make sure the pasta is just about 80% cooked before adding the pasta into the sauce, let it simmer, absorb all the sauce.

Cooking is done and eating begins!

Sharing with Presto Pasta Nights hosted by Ruth of Once Upon a Feast.

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