Taiwanese-style Creamy Chicken (台式奶油雞)

Ingredients

While the original Murgh Malai is traditionally made with Indian spices and flavors, this Taiwanese adaptation incorporates local ingredients and seasonings to create a unique twist. The use of Taiwanese sauces and herbs adds a distinct flavor profile to the dish, making it a delightful fusion of Indian and Taiwanese cuisines. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 7g (3g sugars)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and chicken broth. Pour the mixture into the pan with the chicken.
4. 4.
   Reduce the heat to low and simmer for 10 minutes, or until the chicken is cooked through.
5. 5.
   Stir in the heavy cream and bring the mixture to a gentle simmer.
6. 6.
   Gradually add the cornstarch mixture while stirring continuously, until the sauce thickens.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, marinate the chicken in a mixture of soy sauce and ginger for 30 minutes before cooking.
• Oyster sauce — Look for vegetarian oyster sauce if you prefer a meat-free version of this dish.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.
• Cornstarch — Make sure to dissolve the cornstarch in water before adding it to the dish to prevent lumps.

Tips & Tricks

• For a spicier version, add a teaspoon of chili paste or a chopped red chili to the dish.
• Serve the Taiwanese-style creamy chicken with steamed rice or noodles for a complete meal.
• If you prefer a lighter version, you can substitute half of the heavy cream with chicken broth.
• Customize the dish by adding your favorite vegetables such as bell peppers, snow peas, or mushrooms.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Taiwanese-style creamy chicken hot, garnished with fresh cilantro. It pairs well with steamed rice or noodles. Add a side of stir-fried vegetables for a complete and balanced meal.

Presentation advice

To enhance the presentation, arrange the chicken pieces on a bed of steamed rice and drizzle the creamy sauce over the top. Garnish with a sprig of fresh cilantro for a pop of color.