Chilly Chicken In Chinese Style

by PrashantTM
Simple dish made in mins....
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Votes: 1
Rating: 4
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Cuisine Chinese
Prep Time 45 hours
Servings
people
Ingredients
  • Chicken(boneless, cubed into 1 inch pieces) - 750 g
  • Fresh ginger(chopped) - 2 inch
  • garlic(chopped) - 5-10 cloves
  • Green chilies(chopped) - 7-8 nos
  • Cumin seeds(Jeerakam) - 1-2 tsp
  • Salt(As reqd) -
  • Eggs - 2 nos
  • Corn flour - 2 tbsp
  • Thin arrowroot powder - 1 tbsp
  • Soya Sauce - 2 tbsp
  • Chilly sauce(green or red as per choice) - 2 tbsp
  • White pepper powder - 1-2 tbsp
  • Onion(finely chopped) - 1/2 cup
  • Capsicum(thin slices) - 1/2 of
  • Ajinomoto - 1/2 tsp
  • Chicken stock or veg stock(optional) - 1/2-1 cup
  • Oil(For frying) -
  • For chicken stock/veg stock: -
  • Left over chicken bones -
  • Onion(roughly chopped) - 1 no
  • Carrot(roughly chopped) - 1 no
  • Cabbage(roughly chopped) - 100 g
  • Cardamoms - 2-3 nos
  • Cloves(Grambu) - 2-3 nos
  • Pepper corns - 5-6 nos
  • For decoration: Thin juliennes of ginger and egg yolks. -
Cuisine Chinese
Prep Time 45 hours
Servings
people
Ingredients
  • Chicken(boneless, cubed into 1 inch pieces) - 750 g
  • Fresh ginger(chopped) - 2 inch
  • garlic(chopped) - 5-10 cloves
  • Green chilies(chopped) - 7-8 nos
  • Cumin seeds(Jeerakam) - 1-2 tsp
  • Salt(As reqd) -
  • Eggs - 2 nos
  • Corn flour - 2 tbsp
  • Thin arrowroot powder - 1 tbsp
  • Soya Sauce - 2 tbsp
  • Chilly sauce(green or red as per choice) - 2 tbsp
  • White pepper powder - 1-2 tbsp
  • Onion(finely chopped) - 1/2 cup
  • Capsicum(thin slices) - 1/2 of
  • Ajinomoto - 1/2 tsp
  • Chicken stock or veg stock(optional) - 1/2-1 cup
  • Oil(For frying) -
  • For chicken stock/veg stock: -
  • Left over chicken bones -
  • Onion(roughly chopped) - 1 no
  • Carrot(roughly chopped) - 1 no
  • Cabbage(roughly chopped) - 100 g
  • Cardamoms - 2-3 nos
  • Cloves(Grambu) - 2-3 nos
  • Pepper corns - 5-6 nos
  • For decoration: Thin juliennes of ginger and egg yolks. -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing chilly chicken in Chinese style, first prepare chicken/veg stock in the following manner: in a pressure cooker add four to six cups of water depending on the amount of chicken bones.
  2. Add chicken bones, onion, carrot or cabbage, pepper corns, cardamom and cloves.
  3. Pressure cook it for 3-4 whistles and then cook for 5 minutes on medium flame.
  4. Strain the water and keep it aside(this can be used to make soups. The left over can be re-used again to make stock)
  5. For preparing chicken marinate: Prepare a thick paste from fresh ginger, garlic, chilies, cumin seeds & salt as per taste. Try not to add water.
  6. Clean and cut the boneless chicken to 1 inch pieces.
  7. Transfer the contents into a mixing bowl.
  8. Stir in the thick paste, eggs (white only), soya sauce 1 tbsp, chilly sauce 1 tbsp, cornflour and thin arrowroot powder. Mix properly and keep it aside for 1/2 hour at the bottom tray of the refrigerator.
  9. Heat oil in a pan, fry the chicken marinated chicken pieces for 10-15 minutes and drain away the excess oil from chicken.
  10. In another pan heat oil, saute in the onion, green chillies 4 to 5(add more if you want spicy), ginger 1/2 inch and garlic 5 cloves. Stir it for a minute.
  11. Saute in capsicum and salt on high flame for another minute.
  12. Then add soya sauce(1 tbsp), chilly sauce(1 tbsp), ajinomoto and white pepper powder 1-2 tbsp as per spice reqd.
  13. Add the fried chicken pieces and stir in 1/2 to 1 cup chicken stock.
  14. SautT on high flame till the gravy thickens and coats on chicken pieces.
  15. For Decoration: Whisk the remaining egg yolks with salt.
  16. Make an omelet and cut into pieces.
  17. Garnish with thin julianne¦s of ginger & omelet pieces.
  18. Chilly chicken in chinese style is ready. Serve hot with steamed rice.
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