Braised Diced Chicken Breast With Balsamic Vinegar

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The reason I used balsamic vinegar for this recipes was because I had no Chinese rice vinegar left...and haha....the dish turned out very very good. A little balsamic vinegar goes a long and right way.

  1. Combine together cornstarch and water in a small bowl. Wash chicken breast, pat dry and cut into inch size pieces. Season them with salt, half tablespoon of maggi sauce and one tablespoon of rice wine. At last add in cornstarch solution and combine.
  2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic until aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggi sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.

10 comments:

Sara 28/3/09 00:19

This looks so good! I really like balsamic vinegar, it's one of my favorite ingredients to use.

[Reply]
5 Star Foodie 28/3/09 04:48

The chicken sounds awesome with the balsamic vinegar! I used to use balsamic vinegar all the time for my dishes but I've been forgetting about it lately (perhaps it's because I ran out of it and didn't get a new one, I'm putting it on the shopping list!)

[Reply]
Hornsfan 28/3/09 04:53

This looks wonderful, I love the idea of using the balsalmic vinegar, can't wait to try this!

[Reply]
Angie's Recipes 28/3/09 07:11

Sara, 5star foodie, hornsfan, if I didn't run out of Chinese black vinegar, then I probably would have not discovered that balsamic is also perfect for cooking Chinese dishes. This seems quite fit a Chinese saying: what you lose on the swings you gain on the roundabouts(塞翁失马焉知非福).

[Reply]
burpandslurp 28/3/09 16:11

looks finger-licking GOOD! is the maggie sauce that tomato-chili sauce you find in SE ASia?

[Reply]
Fearless Kitchen 28/3/09 16:39

This looks wonderful! I've substituted balsamic under similar circumstances and it really does work well.

[Reply]
Angie's Recipes 28/3/09 20:29

burpanslurp, maggi I used here is more or less like light soya sauce, only sweeter.

[Reply]
Lavanya 29/3/09 03:56

wonderful recipe..looks mouthwatering angie..you asked me abt white lentils naa..actually they are black color in outside and creamy in innerside...i dont know much...just google it :)

[Reply]
Sweta 30/3/09 03:35

This is very similar to an Indian-Chinese dish served in all Chinese restaurants in India called "Chicken Manchurian". It's absolutely yummy and the vegetarian versions range from "Gobi(Cauliflower) Manchurian" to "Paneer Manchurian" and nowadays even "Tofu Manchurian"!! Try out the same recipes with these the next time :-)

[Reply]
vincent 1/4/09 20:51

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[Reply]


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