Balsamic vinegar or aceto balsamico in Italian is classic kitchen condiment. Balsamic vinegar is used in salad dressings, sauces, or as marinades. Balsamic vinegar pairs very well with chicken and gives the chicken tender and sweet flavor.
In my family I love to try many kinds of recipes from around the world. I tried to cook balsamic chicken once, but my mother complained that the balsamic vinegar taste was too strong for her. But balsamic vinegar gives the chicken sweet, tender, and unique taste. I then tried to combine Chinese style chicken stir fry with Balsamic chicken recipe to suit my family's taste. This is the slightly Asian version of using balsamic vinegar for chicken stir fry.
*Balsamic Chicken Stir Fry*
Ingredients:
- 3 tbsp balsamic vinegar
- 1/2 kg of chicken fillet (breast or thighs)
- 1 tbsp rice wine (optional, but it helps tenderize and make the chicken more moist and aromatic)
- 3 cm ginger stems
- 3 cloves garlic
- 1 cup of white mushroom or button mushroom
- 1 tbsp soy sauce
- 1 carrot
- 2 tbsp all purpose flour
- Salt and pepper to taste.
- Vegetable oil
Method:
1. Marinate the chicken. Slice the chicken fillet into strips. Slice the ginger thinly. Coat the chicken filet thoroughly with flour, then marinate with rice wine, soy sauce, and ginger. Marinate for at least hour or overnight for better result.
2. Slice the carrot, but not too thinly, about one cm thick. Blanch them by boiling in water for about 2 minutes.
3. Chop the garlic and slice the mushrooms to bite size.
4. Heat the oil in a wok or non-stick pan on high heat. Brown the chicken. Take out and put aside. Saute the garlic until golden. Add the balsamic vinegar and cook until the liquid is almost dried. This will caramelize the balsamic vinegar. Add the mushrooms, carrot, and chicken. Season with salt and pepper. Add cup of water. Cover and simmer on medium heat until the chicken is done.
5. Serve hot over steamed rice.