Chicken Shapta is one of the oldest and very famous meals of the Tibetan people which shows the features of the local cuisine. This stir-fry is extremely fragrant and blends tender chicken with an array of vibrant veggies, all cooked in a blend of spices. This simple recipe is most liked and is perfect for a weeknight dinner or family and friends get together. The nature of preparing Chicken Shapta with fresh ingredients and tasty spices that form the attractive taste, makes this a special cuisine. Chicken Shapta which is served best with Tibetan bread or with plain steamed rice, is a solid meal that represents the richest potentials of the cuisine of the roof of the world.
Key Ingredients
Getting the correct ingredients together for Chicken Shapta is essential to producing the true flavours for which this dish is renowned. Boneless chicken is required; for ease of cooking, it should ideally be sliced into bite-sized pieces. Fresh ginger and green chillies are crucial for flavour; they will give the meal a zesty and aromatic flavour. Vegetables are important and should contain ripe tomatoes, onions, and capsicum (bell peppers). These components give the meal structure and nutritional value in addition to colour. The stir-fry's flavour is enhanced by the chicken stock, making every mouthful savoury and delightful. To enhance the flavours of the chicken and vegetables, add some salt, pepper powder, and chilli flakes for seasoning. Finally, to bring out the flavours of the food, cooking requires oil—ideally a neutral oil like canola or vegetable.
Marination Of Chicken
To enhance the flavour and add moisture, marinating the chicken is the first step in cooking Chicken Shapta. Place the bite-sized chicken pieces in a mixing basin and add salt, minced ginger, and soy sauce. If you thoroughly mix these ingredients, the flavours will seep into the chicken during the marinating process. The chicken will become more soft and flavourful if it is marinated for at least 20 to 30 minutes. Give your veggies some time to prepare while the chicken is marinating. Dice the tomatoes, capsicum, and onions into small pieces. Slice the green chillies to suit your desired level of heat; use more for a spicy meal or fewer for a milder one. It's time to start cooking after the vegetables are prepared and the chicken has marinated. Heat up a large pan or wok over medium-high heat, add a little oil to the heated skillet, and prepare to go on a colourful and harmonious stir-fry adventure with these items.
Stir-fry The Chicken
It's time to begin cooking the chicken now that the oil is hot and your ingredients are ready. To ensure that the chicken pieces sear evenly, place them in a single layer in the pan after marinating. This browning process is significant because it helps to keep moisture and gives the crust of a meals taste and density. The chicken should take between 5-7 minutes to cook and from time to time you turn it once or twice so that it cooks evenly until it attains an attractive brown color. The perfume of ginger and soy sauce will permeate your home as the chicken cooks. Once cooked, take the chicken from the pan and set it aside temporarily. This will make room in the pan for the vegetables, which will guarantee that when everything is mixed together, the flavours will blend together flawlessly.
Cooking Of Vegetables
It's time to sauté the veggies for Chicken Shapta now that the chicken has finished cooking and has been set aside. Add extra oil to the same pan, if needed, and then add the chopped onions. The onions should be sautéed for a few minutes to release their natural sweetness and aroma as they become transparent. Then inappropriate the chopped bell peppers (capsicum) and saute them for the next 2-3 minutes till they are little crunchy. Add the chopped tomatoes next to enhance the flavour profile. This will allow them to reduce in temperature and form a delicious sauce base for the chicken. Add the freshly sliced green chillies and adjust the seasoning with chilli flakes, pepper powder, and salt to taste. Return the cooked chicken to the pan and let it cook for a few more minutes, so that the flavours may combine nicely. Add the chicken stock now as well; it will keep everything moist and give the meal a richer flavour.
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Final Touch and Garnishing
Simmer for a further three to five minutes to let the flavours combine and to make sure the chicken is cooked through. To get the right consistency, add a little bit of chicken stock if the sauce seems too thick. After everything is cooked and the sauce reaches the desired consistency, taste and make any necessary spice adjustments.
To add a lovely finishing touch, take the pan off the heat and sprinkle with freshly cut spring onions. For a filling supper, serve your hot Chicken Shapta with Tibetan bread or over a bed of steamed rice.
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Everyone will be praising the rich flavours of Tibetan food and requesting seconds after eating this meal. You may share the flavours of Tibet with your loved ones by making this authentic Tibetan cuisine in your own kitchen by following these simple instructions.