Friday, 11 April 2014

Chicken with Rhubarb

Obviously, this is inspired by various more-or-less Chinese dishes that combine chicken with fruit, such as pineapple, or lemon sauce. Why not rhubarb? Well, why not!? It's very good, as a matter of fact.

I used frozen rhubarb from my garden, but there is local forced rhubarb out there now, if you can track it down. I used nice bright red pieces, and was a bit dismayed to find that they really didn't keep their colour. That was the only disappointment with this dish though; it tasted as good as I had hoped.

2 to 3 servings
45 minutes prep time

Chicken with Rhubarb

Make the Sauce:
2 to 3 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2/3 cup water or unsalted chicken stock
2 teaspoons arrowroot or cornstarch

Mix the hoisin with the honey in a small bowl, then mix in the soy sauce. Once the honey is well dissolved, mix in the water or stock a bit at a time until it is all incorporated. Mix in the arrowroot or cornstarch. Set aside until needed.

Make the Chicken with Rhubarb:
500 grams (1 pound) skinless, boneless chicken pieces
6 to 7 stalks of rhubarb
2 medium onions
1" x 1" x 2" piece ginger
4 to 6 cloves of garlic
1 tablespoon mild vegetable oil

Cut the chicken into bite-sized pieces and set it aside. Clean the cutting board, then trim and chop the rhubarb into bite-sized pieces. Peel the onions, and slice them into similar sized wedges. Peel and mince the ginger. Peel and mince the garlic.

Heat the oil in a large skillet over high heat. Add the chicken pieces, and sauté them until they are seared on all sides, and about half cooked. Add the onions and rhubarb, and cook until softened and slightly browned, turning and stirring contantly. Add the ginger and garlic, and continue cooking for another minute or two, until very fragrant and well mixed in.

Pour the sauce into the pan, and mix it in through the other ingredients thoroughly. Once it has thickened and the mixture has simmered for a minute or two, it is ready to serve.

2 comments:

Peter Tschirhart said...

When my neighbors rhubarb comes up I'll be going over the fence and give this recipe a try. When I was a kid we had large patches of the stuff in the backyard. We'd chomp on it causing our faces to twist up in a comical sour pucker. Thank goodness spring has finally arrived.

Ferdzy said...

Rhubarb is one of those things, either you don't have any, or you have too much! Maybe your neighbour will give you a division.
And yes, hurray for spring! We are out there cleaning up the garden - it got pretty flattened.