Ingredients
-
-
2
-
10
-
1
-
3
-
1
-
8
-
2
-
12
-
1/4
-
-
-
-
-
Directions
Emerald Dragon Chicken, I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don’t find cooking, or eating them, a Lethal experience. I wanted to call this Enter the Dragon sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :), Especially thanks for this article because I learn dragon chicken to follow your article and also get the amazing taste and enjoy the dish with my family they also loved Dragon Chicken, Sue, this is a great recipe. I have never eaten wongbok cooked before this and it was easy once the prep was done. I marinaded the chicken for around an hour and used far less chillis than you. used three birdseye ones (seeds and all) and it was fine for our taste. I also left of the cayenne, and hot chili oil and coriander. We had this over udon noodles and it really is the most brilliant green colour.
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Steps
|
1
Done
|
Heat Oil in Wok Over Medium High Heat; Add Garlic, Ginger, and Chiles and Cook Until Very Fragrant; Add Chicken and Stir-Fry Until Chicken Is Cooked Through, Remove from Wok. |
|
2
Done
|
Add a Small Amount of Oil to Wok and Swirl; Add Broccoli and Cabbage to Wok and Stir-Fry, Adding About 1 Oz of Water as Needed to Help Cooking Come Along but not Too Much You Want It Too Sizzle Off (too Much Will Make Sauce Watery at End but You Can Add More Cornstarch Mixed With Water to Thicken Up); Cook Until Broccoli and Cabbage Are Crisp-Tender. |
|
3
Done
|
Add Spinach, Onions, and Chicken to Wok and Cook Until Spinach Is Wilted, About 30 Seconds. |
|
4
Done
|
Pour Sauce Mixture Into Wok and Stir to Coat Everything, and Stir Until Everything Is Thickened; Add Cilantro and Mix Well. |
|
5
Done
|
Serve With Hot Steamed Rice or Noodles. |
