Chicken and Shallots Stirfry

Sometimes, the dishes we come up with for dinner are just so ... generic, that I find it hard to give them a name. Justin's dish today is a prime example. Its not that he's done the exact same thing before, its different enough to be a separate dish. Its just ... there are no identifying features in it with which to give it a name. Since this has double shallots in it though, I finally gave up and gave it the name you see now, heh. :P Here we go...

What you need:
3 pieces boneless chicken, cut into bite-sized pieces (Justin used drumsticks)
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder (or 4 fresh garlic cloves, chopped up finely)
Dash of chilli sauce
2 shallots, sliced finely
White pepper, for seasoning
Paprika, for seasoning
2 eggs, beaten
Sesame oil, for drizzling
Handful of crispy fried shallots, for garnishing

What you do:

1. Marinate the chicken pieces in the barbecue sauce, Worcestershire sauce, garlic powder and chilli sauce for at least 15 minutes.
2. Meanwhile, heat some oil in a wok and fry the shallots until softened and slightly translucent. Add the chicken pieces and stir-fry until cooked.
3. Season well with the white pepper and paprika.
4. Once cooked, add the beaten eggs. Allow to cook and set fully, before breaking up into small pieces.
5. Drizzle over the sesame oil, and garnish with the crisp shallots. Serve.

I love shallots. I never used to eat them before going UK, but in my first year, I discovered just how tasty they were! I tried replacing them with onions once, because they are *quite* expensive (60p for 400g, compared to 60p for 1kg for onions) but I found the onions too sweet and... well, I prefer shallots, that's all.

So, it's of no surprise that I liked this dish, hehe. It smelled really good while cooking, very shallot-y. And the addition of the crispy fried shallots was genius, hehe. I don't actually make those by myself yet, although I have been "taught" the technique, heh. (Just deep fry the shallots till crispy :P) Since its quite expensive here as well, we top-up our supply everytime we go London, since our aunt is more than happy to make some for us, haha. But since we won't be going London anytime soon (I hope) I think we would have to start making it ourselves. :P

This dish also didn't taste quite like Justin's normal stirfry. There was a lot of pepper and paprika, so the whole thing was quite spicy, but in a nice way. Since I like white pepper. :P White pepper and shallots is a very good combination. I've made many dishes with that as a base, hehe.

Funnily enough, the eggs were slightly sweet as well, though he added it at the very end. Not sure where the sweetness came from, but it was tasty and gave a nice balance to the chicken, hehe.

Quote of the day: Good painting is like good cooking - it can be tasted but not explained.