Somehow, I feel tempted to use fruits in my meat recipes. If it clicks, it creates a wonderful surprise in its taste that sometimes goes beyond words. But the experiment turns bold enough at times involving high risk of failure. Using pomegranate in my recipe has been an old thought of mine. Couple of weeks back, I could materialize it nicely. A perfect blend of the pomegranate and barbecue flavor made a memorable magic!
Take 400 gm boneless chicken leg meat. Add 1 egg white with cornflour and mix well. Fry the chicken to golden and keep aside. The oil can be soaked with paper towel.
Take a fresh pomegranate and extract the juice in a cup. The seeds should be discarded.
Take a small bowl and prepare the sauce by mixing 4 tbsp of barbecue sauce, 1 tbsp of honey, 1 tbsp tomato sauce and 1 tsp of dark soy sauce. Keep it aside.
Heat up 4 tbsp of refined oil in wok. Add 2 tbsp of finely chopped garlic followed by 1 cup of square cut capsicum and 0.5 cup of white portion of the spring onion cut into 2 inches long slices. Stir fry for 30 seconds and then add the chicken. Continue to stir fry for another 30 seconds and then add 2 tsp of apple cider vinegar. Stir fry another round add the sauce. Continue stir frying to mix the sauce well. Now add 0.25 cup of the fresh pomegranate juice. Adjust the seasoning. Stir a round and add more spring onion. Give it a toss and dish out. Garnish with pomegranate and spring onion. Serve hot immediately.