Braised Chicken with Lychees & Capsicum

Oooh lychee season is here again! It reminds me of a recipe which has been in my draft, it is time to share with you this delicious braised chicken dish which incorporate with lychee! Instead of using fresh lychees, canned lychees is used as some of the sweet lychee syrup is needed for the braising sauce. I've used boneless chicken thigh meat as it is more tender and cook really fast too.  Yummilcious to go along with a bowl of warm rice! 

Recipe ref : Good Food Mag Apr 2013

Ingredient

• 450gm boneless chicken thigh
• 4 tbsp oil
• 1 tbsp minced garlic
• 1 canned lychee, reserved 120ml syrup
• 80ml water
• 1 small yellow capsicum, sliced
• 1 red chill, chopped

Marinade for chicken

• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp light soy sauce
• 2 tbsp chinese wine
• 1 tsp chicken stock powder

Seasoning

• 1/2 tsp salt
• 1 tbsp dark soy sauce
• 1/2 tsp pepper

Method

1. Cut the chicken thigh into bite sizes. Marinate for 30mins. (I chill it overnight)
2. Heat oil in wok and sauté garlic.
3. Add in chicken pieces and fry over high heat until browned.
4. Add in lychees and toss well.
5. Pour in water and lychee syrup. Add in seasoning. Cover and simmer for 10 mins.
6. Remove the lid, add in capsicum and red chilli and toss briefly. Dish up and serve.

Cook Your Books #24 by Kitchen Flavours