Saltado de Pollo by Chef Angela Harbauer, Peru.

Looking out around the world of food in the search of a great meal DINNER – by Dad is proud to present Chef Angela Harbauer of Peru, South America.

Chef Angela Harbauer combines her passion for archeology, gastronomy and the origins of the social and cultural evolution and development of our gastronomic roots. Integrating various cultures around the world and sharing with users through “El Universal” in Venezuela Archaeology Blog dining.

China Fusion Peruvian Cuisine is called “Chifa”

Chifa is the word referred to in Peru for the Chinese cuisine adapted to Peruvian cuisine since the late nineteenth century. Most of the Chinese immigrants were Cantonese. “Chifa” is known as a unique restaurant concept.

This is an easy and economic recipe. We hope you enjoy it and share it in good company!

Ingredients: (serves 2 persons)

2 shallow cups cooked white rice with salt

 ½ kg (1.1 lb) of boneless chicken breast cut into thin strips

1 medium purple onion, peeled, cut in 8 equal pieces

1 yellow Peruvian peppers, washed, seeded, cut into very thin strips. Optional

2 red tomatoes cut into 8 (I cut each tomato into 8 equal parts)

1 medium red pepper diced medium assume taste.

¼ cup flat-leaf parsley leaves finely chopped

2 tablespoons red wine vinegar

4 tablespoons soy quality

¼ teaspoon ground cumin

2 cloves garlic, peeled and finely chopped

¼ cup vegetable oil of your choice

Salt to taste

Black pepper to taste freshly ground.

Preparation:

Marinate the chicken in a bowl, add the cumin, soy, red vinegar, minced garlic and mix to incorporate the flavors, covering and reserve in refrigerator for an hour. (Chef Harbauer suggests marinating the chicken 24 hours in advance to get better flavor).

Cook the white rice to your taste, this will be the base or bed of the chicken sauté.

In a hot pan or wok add vegetable oil to lightly cover the bottom, heat and carefully add the marinated chicken, proceed to fry chicken strips until cooked through. If you know how to flambé with care this will add a delicious smoky flavor to the chicken.

Add the coarsely chopped onions over the chicken and sauté golden, lightly cooked to get the same, add the red pepper sauté, tomatoes, then finely chopped Italian parsley and Peruvian yellow pepper and stir fry. Integrate all the ingredients and flavors evenly and remove from heat.

Adjust flavors with salt and pepper to taste.

Serve over white rice.

DINNER – by Chef Angela Harbauer is ready!