“Pollo al Durazno” – Chifa Dish – Chicken & Peach
We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
I’ve been cooking a lot of Peruvian – Chinese fusion (also know as Chifa dishes) dishes these days, for the ones that do not know what a “Chifa” is, it’s the fusion of Peruvian & Chinese cuisines turned into a restaurant.
There are thousands of these kinds of restaurants all around Peru, they all have different dishes and they all taste pretty different too.
I ate in different restaurants of that type, I do not consider my self a “Chifa expert” but I would say that “Peruvianized” Chinese food has a special place in my heart.
When I got into cooking, I was looking for different ideas and flavors, so when I went to a Chifa I asked for something like a special or something that I had never tried before.
That is when I tried “Pollo al Durazno” the first time. Let me tell you that I got fascinated with that dish. You can find a lot of recipes for Chicken & Peach on the internet. I tried some but there is not something similar to this dish.
"Pollo al Durazno - Chifa"
Equipment
- Wok
Ingredients
- Vegetable Oil
- 2 tbsp Sesame Oil
- 1/2 tbsp Salt
- 1 cup of Potato Starch
- 2 lb of Chicken Breast or 500gr sliced
- 2 cups of Canned Peach in Slices
- 1 cup of Syrup from the canned peaches
- 3 Garlic cloves minced
- 1 tbsp of Ginger minced
- 1 1/2 cups of Bell Peppers chopped
- 2 cups of Snow peas remove heads
- 1 cup Scallions (bulbs chopped)
- 1/4 cup of Scallion {green part chopped)
- 2 Tablespoons of Soy sauce
- 1 Teaspoon of Potato Starched diluted in water
- Salt and Pepper
Instructions
- Add 1/2 tbsp of salt to the potato starch, then salt and pepper your chicken then coat it in Potato starch.
- In a pan add 4 tablespoons of vegetable oil, add sesame oil, and cook your chicken 2 for to 3 min per side then reserve.
- In the same pan add 1 more tablespoon of vegetable oil, add garlic and ginger let them cook for 2 min then add bell peppers, snow peas, and scallion heads and let them cook for 2 min.
- Once it's cooked add, salt, chicken, and peach along with syrup (Use the syrup of the canned peach). add soy sauce and cornstarch dissolved in a bit of water, bring to a boil, turn off, and add the scallion (green part)
Video
Potato Starch (or cornstarch) will provide some thickness to the dish, it will also provide a different texture to the chicken.
To be honest, this dish is not from another planet. it is a simple dish, I was amazed that a dish with simple ingredients can turn into a really good meal.
what I love of this dish is the veggies, sautee veggies will provide some crunchiness to the dish it also balance the flavors of this plate
you can use ripe peaches if you do not want to use canned, and add sugar instead of the simple syrup. healthier options are always the way to go.
Definitely, a dish you have to try, especially if you like sauteed veggies, I would not call this a Chinese dish but I can not deny that it has some Asian influence.
This dish is usually served with “Arroz Chaufa“, try this recipe at home you won’t regret it!
Let us know below what you think about this recipe
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