Bourbon Chicken

I had all good intensions to make a dessert in this post, but kitchen gods and perhaps the mistakes of the recipe, I was trying to make, aborted me from showing you a little something sweet. I was very frustrated, mainly because of the time I’ve spent to try and make the dessert and in the end it all ended up in the garbage. At least, something good came out of this misfortune. From now on, I will be very reluctant when it comes to desserts, if the recipe comes from an unknown source.

As I told you before, so far, the only trusted and reliable pastry chef I know is Stelios Parliaros. I do not know if he has published any books in English, but if he has, I urge you to go and buy them. All his recipes are very precise- very important in pastry- and they all come up as shown on pictures.

Anyway, since we are out of dessert, I am giving you a recipe of bourbon chicken. I found this recipe in Recipezaar couple of years ago and after changing it a bit, I adjusted it more to my family’s preferences. The good thing about cooking is that, you can always add or subtract things and even save a recipe, if you see that something is not going well. Anyway, this is great Chinese food and is ideal even for big gatherings, since is very easy. You can make it a few hours ago and then 10 to 15 minutes before serving you can heat it and is ready. The original recipe can be found here. So let’s go and make it.

In a large skillet heat the sesame oil and add the chicken cook until lightly brown. Remove chicken and add all the other ingredients except the corn flour and the ½ tbsp of water. Bring to boil, add the chicken and then reduce heat to medium-low and simmer for 20 minutes. In the meantime, dissolve the corn flour in the water and after the 20 minutes throw it into the skillet and mix to incorporate. I accompanied it with basmati rice which goes very well with this. But you can improvise as you like. Rice noodles would be great as well. Good Luck!