In one of my casual visit to the market this weekend, I came across a bottled coriander paste – product of Thai Heritage. I thought of cooking chicken using that as the main ingredient. However, you can make your own coriander paste by mincing and mixing fresh coriander leaves, rice vinegar, soybean oil, lime juice and seasonings. If you want it spicy you can add green chili as well. The one I got in the market did not have green chili in it, so I added it separately while cooking. Here comes an interesting recipe straight from my kitchen.
Take 200 gm of boneless chicken leg meat cut into small pieces of an inch or so. Heat oil in wok and stir fry the chicken pieces until semi cooked. Set the chicken aside and soak the oil in paper towel. Add some fresh oil to the wok and add 1.5 tbsp of minced garlic. Add 0.5 tsp of minced ginger followed by 2 tsp of chopped green chili and 2 tsp of minced spring onion. Fry until garlic turns brownish and then add 2.5 tsp of coriander paste followed by 0.5 tsp of crushed black pepper. Stir fry quickly and add 2 tsp of dark soy sauce and 1 tsp of white vinegar followed by salt and sugar. Then add the chicken and stir fry until cooked. Add half a cup of chicken stock mixed with cornflour and stir to mix well in medium heat. Let the gravy slightly thicken and adjust the seasoning quickly. Serve immediately with steamed rice or any mild flavored fried rice.