February 13, 2010

It was snowing pretty heavy this morning.  I was kind of trapped at home.   It is good that I have some food and I don”t need to go out.  It was cold out there.  Even though the heat is on, I could still feel the wind creeps through the crack of my fireplace.  Hm.. I knew I wanted something warm for dinner, something that can go with a steaming bowl of rice.   I usually cook whatever I have at home. I don”t really plan ahead. This is one of those dishes that I tried out on the fly, which turned out pretty good.


Chinese Chicken with Coconut Sauce
Chinese Chicken with Coconut Sauce


Ingredients (Serve 2-3):

  • Skinless, boneless chicken meat (thigh or breast), 1-1.5 pound
  • Carrot, 3
  • Celery sticks, 3
  • Onion, 1
  • Garlic, 2 cloves
  • Chinese Cabbage, two handfuls (Sorry guys, I don”t have a food scale, it’’s rough measurement)
  • Fish sauce, 1 Tbsp
  • Chicken stock, 1 cup
  • Chinese cooking wine, 1 tsp
  • Coconut milk, 1/2 cup
  • Sugar, 1 tsp
  • Cornstarch, 2 Tbsp
  • Salt, a pinch
  • Half and half cream, 1 Tbsp (optional)


  1. Slice the onion into pieces. Put it aside.
  2. Finely chopped the garlic. Put it aside.
  3. Peel, and cut carrots into bite size pieces. Put it aside.
  4. Cut celery into small cubes. Put it aside.bb
  5. Cut Chinese cabbage into bite size pieces.  Put it aside.
  6. Cut chicken into bit size pieces.  Add a tablespoon of cornstarch.  Put it aside.
  7. In a low frying pan, spray cooking oil to the pan.  Use high heat.  Add onion to the pan.  Stir fry for a couple of minutes.
  8. Add carrot and garlic to the pan.  Cook it for a couple of minutes.
  9. Add chicken to the pan. Cook it for a couple of minutes to brown the meat.
  10. Add a teaspoon of Chinese cooking wine to the pan. Mix it well.
  11. Add chicken stock to the pan.  Add fish sauce, and sugar.  Bring it to a boil.  Lower the heat to low.  Cover it with a lid or a piece of aluminium foil. Cook for 30 minutes.
  12. Add celery to the pan.  Cook it for another 10 minutes with the lid on.
  13. Add coconut cream and Chinese cabbage to the pan. Cook it for another 5 minutes with the lid on.
  14. In a bowl, mix a tablespoon of cornstarch with a tablespoon of water.  Mix it well.  Add it to the pan.
  15. Cook until the sauce thickens. You can add more cornstarch if you prefer thicker sauce.
  16. Optional: add half and half cream if you prefer a creamier taste.
  17. Taste it. Add a pinch of salt if needed.

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