Tianjin-style Soko Ketze

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.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• 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

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the minced garlic, grated ginger, and sliced chili peppers. Stir-fry for a minute until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
4. 4.
   Add the sliced onion and green bell pepper to the pan and stir-fry for a few minutes until they start to soften.
5. 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.
6. 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.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Garnish with fresh cilantro or green onions before serving.
9. 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.