Coriander (??), is one of my favourite herbs in Asian cooking. It is also known as Cilantro, particularly in the USA. Coriander/Cilantro has got really pungent smell, so it’s either you love it or hate it. I love the smell of coriander/cilantro. It smells distinctive and fresh and I think it adds great taste to food. However, some people may disagree and may think it is unbearable or unpleasant.
Coriander/Cilantro is widely used in South East Asia, especially in Thai and Vietnamese cooking. My hometown – being just 45 minutes away from the Thai border, there is a great Thai influence in our cooking. Thus, coriander/cilantro is something that we really love to use in stir-fry or soup. A lot of times, coriander/cilantro is eaten raw. I know my mom makes a good dipping sauce with coriander/cilantro that goes really well with steamboat. I like it it both raw and cooked.
There is one dish that is so easy yet tasty. It is called Garlic & Coriander Chicken. What makes garlic & coriander chicken so special is this star ingredient: coriander/cilantro. With this herb, this dish can be such a beauty! To make garlic & coriander chicken doesn’t take a lot of effort. Overall, it takes less than 20 minute to make this dish! Garlic & Coriander chicken can be served with rice or just to eat it like that!
Recipe: Garlic & Coriander Chicken
Serves 2 persons
Ingredients:
Chicken breast (sliced), 200g
Corn flour, 3 tbsp
Black pepper powder, 1/2 tsp
Oyster sauce, 2 tbsp
Soya sauce, 1 tbsp
Sugar, 1 tsp
Coriander, 1 stalk
Chicken stock, 10ml
Garlic, 3 cloves
Oil, enough for deep-frying
Method:
1. Mix the sliced chicken with corn flour.
2. Then, deep-fry the chicken in hot oil until brown and crispy. Drain and set aside.
3. Slice and chop the garlic and coriander together.
4. Stir-fry the chopped garlic and coriander until brown, and add together the black pepper powder and all remaining ingredients.
5. Lastly, put in the deep-fried crispy chicken and mix well.
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January 21st, 2009 at 11:32 pm
I’m a cilantro fan and often use it. Your right about it being a love/hate herb…my sister says it tastes like soap and refuses to eat it!
I love it in South Asian inspired soups and actually use quite a bit of cilantro when cooking Mexican food…it’s really good chopped up fresh in guacamole.
This looks delicious – and your pictures are gorgeous (as always!)
January 22nd, 2009 at 4:41 am
I wasn’t a cilantro fan until I married to a cilantro fan who almost add any kind of food with cilantro.
January 22nd, 2009 at 8:35 am
this dish must taste good!! I love cilantro now..When I was in Malaysia ,I hate cilantro,I won’t eat any food wt Cilantro added make my mom crazy! But change my taste bud after come to US! lol! so I have hate and love relationship with cilantro!! now I use it with every asian dish I cooked!
January 22nd, 2009 at 10:14 am
The name of this dish just got my attention.
Looks tasty!
January 22nd, 2009 at 10:31 am
I love coriander and this dish is simple delicious!
January 22nd, 2009 at 11:03 am
I love coriander too! Perfect With chicken, fish, pork & beef. But I have a problem to keep coriander leaves. It turn yellow so soon. Do you have any tips for keeping coriander?
January 22nd, 2009 at 12:26 pm
That looks so good. The chicken is so nicely golden, just the way I love it!
January 22nd, 2009 at 3:06 pm
Oh my word, this looks absolutely delicious!!!
i am hungry now 
January 22nd, 2009 at 6:25 pm
I love your pictures, good job as always!
January 22nd, 2009 at 7:50 pm
Huhu… those photos above make me hungry
My better half will love it very much since he loves garlic and coriander. Definitely will try this one, thanks for sharing.
January 22nd, 2009 at 10:09 pm
gastroanthropologist,
I love noodles soup with lots of cilantro, just so refreshing!
Yeah, some people just can’t stand the smell of cilantro. But, I just love it!
I have not tried guacamole with cilantro, do you have a special recipe to share?
Pepy,
Join the club!!
beachloverkitchen,
You really have love hate relationship with cilantro! I guess it’s a matter of getting used to the smell and taste. heheh..
K@Y,
Thank you for your comment and dropping by!
Alice,
Thank you!
limpepsi,
I agree with you that coriander is great with meat. Like you, I have problems keeping herbs. I have come across this: http://www.lakeland.co.uk/herb-keeper/F/keyword/herbs+container/product/4959
but I don’t know if it really does keep herbs fresh.
Patricia,
Thanks!
Kristin,
Yes, it is yummy!! You can make it too.. real easy!
Mike,
Thank you!
Sefa,
Try it and let me know!
January 23rd, 2009 at 4:41 am
I love both garlic and coriander! Looks totally drool worthy and very pretty too! =D~
January 23rd, 2009 at 7:34 am
I love coriander too, but I seldom buy them or use them in my cooking because I could never use them up and they don’t last very long at all. I use scallions more because they last forever.
BTW, congrats on the NYT piece. Curry mee rocks!
January 23rd, 2009 at 12:06 pm
I used to hate cilantro but not hubby. He will put it in everything and after a while I too learned to like it. Like you said it just the matter of getting used to the taste and smell
January 24th, 2009 at 1:33 am
I love cilantro too!
This dish is so simple yet so uncommon. Never seen or eaten chicken made this way before!
January 24th, 2009 at 11:28 pm
Wow, that looks great and looks easy!
January 25th, 2009 at 11:25 am
Hi Cooking Hut -
For the guacamole…here’s the list of ingredients – 2 avocados mashed with a fork, 1 Tbs chopped fresh cilantro, juice of 2 whole limes, salt and pepper, pinch cumin, 1/2 grated fresh garlic clove, and minced jalapeno (how much depends on how much heat you want). Fresh cilantro leaves on top. Sometimes I add a little chopped fresh tomato or grated red onion – but I always keep the avocado really chunky. Great on fajitas, tacos, or fresh, hot corn tortilla chips right out of the fryer!
January 25th, 2009 at 4:31 pm
noobcook,
Thank you!
Rasa Malaysia,
I agree with you that coriander doesn’t have long life span compared to cilantro! Yes, curry mee rocks!
Gertrude,
My bf is not a fan of cilantro. He said the smell is too strong for his liking! But, he loves this dish!!
tigerfish,
This dish is really very much influenced by Thai cooking. Try it and see if you like
Joie de vivre,
Thanks! It is indeed a very easy dish!
gastroanthropologist,
Thanks for the recipe! I will try this out one day!!
January 27th, 2009 at 12:10 pm
This is so simple and yet i can bet its flavours are just bursting with freshness. I’m so making this for my hubby today. He will love it ! thanks
January 30th, 2009 at 11:08 pm
Kate,
Yes – You are right – this dish is just full of flavours! Let me know after you have tried!
January 31st, 2009 at 11:08 pm
We tried this last week and it was delicious !! We’re having it again this week !!!
January 31st, 2009 at 11:34 pm
Bonnie,
Glad to know that you all love it!! It’s so simple yet so delicious
February 4th, 2009 at 8:27 pm
This looks really delicious … Laila .. http://limeandlemon.wordpress.com
February 6th, 2009 at 7:59 pm
Laila,
Thanks for your comment and dropping by!
May 18th, 2009 at 3:54 pm
Herbs with soft leaves, (such as basil, coriander, chives, mint, parsley and tarragon), retain their colour and flavour best once picked if they are frozen rather than dried. Pack washed whole sprigs into labelled plastic bags and freeze (they will crumble easily once frozen).
If planning to store the herbs for any length of time, it is best to blanch them first. Dip them in boiling water, then in iced water, and pat them dry before freezing.
You can also freeze herbs in ice-cube trays. Chop the herbs coarsely and add one tablespoon of water to each tablespoon of herbs in an ice cube tray, which is a handy way of knowing how much to put in as you can measure with the cubes!
May 21st, 2009 at 12:17 pm
Catt,
Thanks for dropping and your useful tips! I will definitely do what you recommended!!