I love the color of Turmeric. Beyond the regal deep yellow-orange powder, it’s earthy strong flavor is a key ingredient in curry. I can probably go on about Turmeric’s health benefits and its role in Asian rituals. Instead, I want to share a stir-fry recipe.

I have taught myself to stir-fry by reading Grace Young’s cookbooks. I heard her speak at NYU almost a decade ago and she was serious. She got me into woking and I’m a huge fan.

This recipe is from her book Stir-Frying to the Sky’s Edge and is called Macanese Stir-Fried Chicken.


1 pound boneless, skinless chicken thigh or breast, cut into 1/4 inch-thick bite-sized slices

2 tablespoons minced garlic

2 teaspoons cornstarch

1 teaspoon soy sauce

1 teaspoon plus 1 tablespoon Shao Hsing rice wine

1/2 teaspoon sugar

1/3 cup canned coconut milk

1/4 cup chicken broth

2 tablespoons balsamic vinegar

2 teaspoons day soy sauce (I use mushroom flavor)

2 tablespoons peanut oil

1/2 cup thinly sliced shallots

4 ounces dry-cured Spanish chorizo, cut into 1/4 inch dice

1 teaspoon turmeric

1 teaspoon paprika

1/4 cup diced ripe tomatoes

1/4 teaspoon salt


  1. In a medium bowl combine the chicken, garlic, cornstarch, soy sauce, 1 teaspoon of the rice wine, sugar, and 1 teaspoon cold water. Stir to combine. In a small bowl combine the coconut milk, broth, vinegar, dark soy sauce, and the remaining 1 tablespoon rice wine.
  2. Heat a 14-inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the shallots and chorizo, then using a metal-spatula, stir-fry 30 seconds or until the shallots just wilt. Push the shallot mixture to the sides of the wok, carefully add the chicken, and spread it evenly in one layer of the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Sprinkle on the turmeric and paprika and stir-fry 1 minute or until the chicken is lightly browned but not cooked through. Add the tomatoes and stir-fry for 30 seconds or until the tomatoes begin to soften. Swirl the broth mixture into the wok, sprinkle on the salt, and stir-fry 1 to 2 minutes or until the chicken is just cooked through and the sauce is slightly thickened.









Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s