Recipe
Tianjin-style Soko Ketze
Spicy and Tangy Tianjin-style Chicken Stew
4.3 out of 5
Indulge in the flavors of Tianjin cuisine with this delicious twist on the traditional Georgian dish, Soko Ketze. This Tianjin-style version combines tender chicken, vibrant vegetables, and a spicy and tangy sauce that will tantalize your taste buds.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
In the Tianjin-style adaptation of Soko Ketze, we incorporate the bold and spicy flavors of Tianjin cuisine. The original Georgian dish is typically milder in taste, with a focus on herbs and aromatic spices. However, in the Tianjin-style version, we introduce chili peppers, garlic, and vinegar to create a fiery and tangy flavor profile. This adaptation adds a unique twist to the dish, infusing it with the vibrant flavors of Tianjin cuisine. We alse have the original recipe for Soko ketze, so you can check it out.
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500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
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2 red chili peppers, sliced 2 red chili peppers, sliced
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1 green bell pepper, sliced 1 green bell pepper, sliced
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1 onion, sliced 1 onion, sliced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 tablespoon tomato paste 1 tablespoon tomato paste
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1 teaspoon sugar 1 teaspoon sugar
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Salt, to taste Salt, to taste
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Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 15g, 3g
- Carbohydrates (total, sugars): 10g, 4g
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large pan or wok over medium heat.
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2.Add the minced garlic, grated ginger, and sliced chili peppers. Stir-fry for a minute until fragrant.
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3.Add the chicken pieces to the pan and cook until they are browned on all sides.
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4.Add the sliced onion and green bell pepper to the pan and stir-fry for a few minutes until they start to soften.
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5.In a small bowl, mix together the soy sauce, rice vinegar, tomato paste, sugar, and a pinch of salt. Pour the sauce over the chicken and vegetables in the pan.
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6.Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
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7.Taste and adjust the seasoning if needed.
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8.Garnish with fresh cilantro or green onions before serving.
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9.Serve the Tianjin-style Soko Ketze hot with steamed rice or noodles.
Treat your ingredients with care...
- Chicken — Make sure to cut the chicken into evenly sized pieces to ensure even cooking.
- Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.
- Rice vinegar — If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
Tips & Tricks
- For an extra kick of heat, add a pinch of chili flakes or Sichuan peppercorns.
- You can add other vegetables like carrots or mushrooms to the stew for added flavor and texture.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and add it to the pan during the last few minutes of cooking.
- Adjust the sweetness and tanginess of the sauce by adding more or less sugar and vinegar, according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
Serving advice
Serve Tianjin-style Soko Ketze hot with steamed rice or noodles. The dish pairs well with a side of pickled vegetables or a fresh cucumber salad.
Presentation advice
Garnish the dish with a sprinkle of fresh cilantro or green onions to add a pop of color. Serve it in a deep bowl or plate to showcase the vibrant colors of the stew.
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