Friday, January 25, 2008

CHILLI CHICKEN

Ingredients: Boneless chicken, finger sized pieces 400 grams
Green chillies, chopped 6-8
Cornflour 2½ tablespoons
Salt to taste
Black peppercorns, crushed ½ teaspoon
Egg 1
Dark soya sauce 2 tablespoons
Oil 1 tablespoon + to deep fry
Garlic, chopped 8-10 cloves
Onion 2 medium
Green capsicums, seeded, thick strips 2 medium
Red chilli sauce 2 tablespoons
Chicken stock 1 cup
Vinegar 2 tablespoons

Method:
Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg and mix.
Add a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook.
Drain and set aside.
Heat oil in another wok.
Add garlic and sauté for half a minute.
Add green chillies and continue to sauté.
Add onion, green capsicum and sauté.
Add the remaining dark soya sauce, red chilli sauce and stir.
Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add fried chicken pieces to the wok and toss.
Add blended cornflour and mix then Add salt and cook for a minute.
Add vinegar and stir.
The starter is ready.
For gravy add some more stock and let it come to a boil. Serve hot.

1 Comment:

Anita Duggal said...

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