Chinese Honey Garlic Chicken and photo’s from my visit to the Great Wall of China in Beijing!
Today, our Culinary Journey Around the World we’re back in the Land of the Rising Sun~ China! I’m excited to show you some photo’s from my visit to the Great Wall of China in Beijing. Also a few weeks ago, we made some Chinese Pickles Vegetables which are a staple at most dinner tables and featured with today’s Chinese Honey Garlic Chicken. We’ve also enjoyed a bowl of flavorful Chinese Wonton Soup!
Chinese Honey Garlic Chicken has all those flavors that Chinese foods are famous for. . . generous amount of sautéed garlic, soy sauce, rice wine, oyster sauce, red chilis, and of course rice! On my recent trip to China I found that I enjoyed so much of the food, even the more authentic flavored dishes.
Chinese Honey Garlic Chicken is quick and easy to whip on a week night for dinner. I don’t currently own a wok so I used my dutch oven but either works fine because the trick to stir-fry is the hot, hot, hot temperature! I love to use my Thermoworks Thermapen Mk4 it’s the best and sturdiest thermometer I’ve ever used (and I’ve busted through a lot of them in my time!). There’s an awesome sale going on right now so it’s a great time to check them out!!
I’m so excited to share some photo’s from my visit to The Great Wall of China just north of Beijing, China. It’s one of the seven wonders of the world and with good reason! Wow… it’s so hard to imagine all the man hours and work that went into it’s construction!
As I stood on this amazing structure that’s over 2300 years old, I realized that the wall that once divided the world now brings the peoples of the world together. . . over 10,000 visitors world wide visit the Great Wall each year. The day we were there was clear with blue skies (pretty unheard of with all the pollution that usually thickly hangs in the air) and slow tourist season so it was pretty quite for the most part.
The best-known and best-preserved section of the Great Wall was built in the 14th through 17th centuries A.D., during the Ming dynasty (1368-1644). Though the Great Wall never effectively prevented invaders from entering China, it came to function more as a psychological barrier between Chinese civilization and the world, and remains a powerful symbol of the country’s enduring strength.
When Emperor Qin Shi Huang ordered construction of the Great Wall around 221 B.C., the labor force that built the wall was made up largely of soldiers and convicts. It is said that as many as 400,000 people died during the wall’s construction; many of these workers were buried within the wall itself.
The section we visited has been restored and strengthened but some sections have crumbled with time. They have a nice visitors center (first photo below) and also gondola’s that will take you most of the way up the mountain, we happened to ride in the same gondola that Michelle Obama rode in when she visited. 🙂
The building behind me is a fortress and they have them every so often all along the wall, they were used to provide shelter for soldiers that were on duty and for them to have better aim when shooting arrows at the enemy. The photo’s below are the inside of a fortress- they’re pretty small with a few different rooms.
Today, the Great Wall is generally recognized as one of the most impressive architectural feats in history. In 1987, UNESCO designated the Great Wall a World Heritage site, and a popular claim that emerged in the 20th century holds that it is the only manmade structure that is visible from space.
I loved going to the Great Wall of China and looking forward to going again one day. If you ever get the chance to visit The Great Wall I’d highly recommend it! It’s something I’ll always be grateful to have experienced.
Chinese Honey Garlic Chicken is sure to be a new favorite at your dinner table!
Have a fabulous Wednesday!
Much Love and Peace~
- 1.5 pounds boneless, skinless chicken cut into 1-inch cubes
- 2 tablespoons oyster-flavored sauce
- 1 tablespoon chinese rice wine
- 1 teaspoon cornstarch
- ⅛ teaspoon chinese five-spice powder
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1½ tablespoons cooking oil
- 12 cloves garlic, minced
- ½ teaspoon red pepper flakes or 3 whole dried red chiles
- 1 cup cubed jicama cut into ½ inch pieces
- 3 cups cooked brown rice
- ¼ cup chopped chives to garnish
- To make marinade:
- Combine oyster sauce, rice wine, cornstarch and five-spice powder in mixing bowl.
- Add chicken and toss to coat, allow to marinade for 10 minutes.
- To make sauce:
- Combine chicken broth, soy sauce, and honey in small bowl; mix to combine.
- Place wok or dutch oven over medium high heat, once hot add oil and swirl to coat pan.
- Add garlic, cook 1 minute to brown, add red pepper flakes or whole chiles and cook until fragrant about 10 seconds.
- Add chicken and cook; turning to brown on all sides approx 4-5 minutes and internal temp reaches 160 degrees F.
- Add jicama and sauce, bring to boil and cook approx 2 minutes or until sauce slightly thickens.
- Serve hot over cooked rice with chopped chives to garnish.
- for more information on the Great Wall click here