This was a crazy day for Masala Herb and for me because I was literally going nuts when I saw that my blog was removed from Blogger and so couldn’t be accessed.
My whole google account was not accessible and was disabled and Google was just telling me to read the terms as if I had done anything wrong.
How it was fixed?
I don’t really know, but maybe my help cries reached the right person at the right time to fix it.
The whole blog with its content would have been gone, so I am thinking now of a future custom domain for my little blog, which will be done in the next weeks.
That will be a surprise for my readers.
Furthermore, I d like to apologize to all my readers and visitors for the inconvenience and I d like to thank especially Nami, from Just One Cookbook, who was keeping me sane on the other side of the world.
All this had to happen too around the time of the first guest post from Aimée from Food: jet’aimée which was featured last Monday on this blog.
Aimées Kitchen sink chicken soup was prepared in my household the day I posted it.
My husband had a bad cold and fever, he took great pleasure in the soup and some force.
I had made a lot because I was anticipating a cold too, which came true and again Aimée’s soup was enjoyed and finally finished. =)
After all, I decided to post to the world my Sesame chicken recipe.
Sesame is an Antioxidant, stress reliever and brings about a sense of well being, so I thought it was much fitting for today’s “occasion”.
I like to chew on Sesame seeds and I was getting the taste for it, so there was no better timing.
This Chinese dish was taught to me from our North Indian staff, it’s a common street food there which is best relished with some rice as a side dish.
Sesame Chicken – Serves 1
1 Tsp vegetable oil
1 Tbs Soy sauce
2-3 drops of Sesame oil
1 Tbs Flour
1 Tbs Cornflour
1 Tbs Water
1/4 Tsp Baking powder
1/4 Tsp Baking soda
1/2 Tbs cooking Wine
1 clove Garlic – chopped
1 Tbs sesame oil
1 cup Chicken broth
1 Tbs Vinegar
1 Tbs Sugar
1/4 cup Corn flour
1 1/2 Tbs Soy sauce
optional: 1 Tsp Chili paste
Garnish: 1 – 1 1/2 Tbs toasted sesame seeds
Deep Fry: 1-liter Vegetable Oil
You will start by preparing the chicken, clean wash and cut it into bite size cubes and marinate them with the above-mentioned ingredients.
I like to massage the marination into the chicken, the chicken gets a better taste by doing so.
Keep it minimum 20 mins marinated.
Stir fry dry on low heat the Sesame seeds, doing this be careful that you don’t’ burn them.
There is a fine line between toasted and burned Sesame seeds.
Keep them aside, you will use them to garnish the plate.
In the meantime prepare the sauce, by mixing all the above-mentioned ingredients for the sauce together and adding it all into a pot, bringing the sauce to a boil, stirring continuously.
Reduce the heat after and just keep it all warm while you get to deep fry the chicken.
I use something like a Wok to deep fry, whatever you got to pour in the oil for the frying and keep it on medium heat till it gets hot.
Don’t make it smoke, that will be too hot then.
Once the oil has the right temperature add the marinated chicken in.
Deep fry for some few minutes till they get a golden brown coloring, drain the chicken pieces before serving it on a plate.
Bring the sauce back to a boil and pour it then on the chicken, sprinkling Sesame seeds on top, for a terrific end result of a tasty dish.