Tweet
CHINESE CHILLY CHICKEN
Ingredients
Boneless chicken(1 whole) cut into small pieces
tomato sauce - 1 tablespoon,
chili sauce- 1 tablespoon,
Soya sauce- 1 tablespoon,
vinegar- 1 tablespoon,
Salt to taste,
green chilies -5,
chopped big onions - 4,
1 tablespoon corn flour,
eggs - 2,
1 teaspoon ajinamoto,
cooking oil (refined)
Preparation
Wash the chicken pieces and dry them. Marinate the pieces with Soya sauce, vinegar, tomato sauce, chili sauce and enough salt. Beat the eggs and pour them on the chicken pieces. Add 1 tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2-3 hours. Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the 1/2 tablespoon of the sauces(Tomato and Chillie) and a pinch of salt. Add the ajinamoto. Stir well and serve hot.
Ingredients
Boneless chicken(1 whole) cut into small pieces
tomato sauce - 1 tablespoon,
chili sauce- 1 tablespoon,
Soya sauce- 1 tablespoon,
vinegar- 1 tablespoon,
Salt to taste,
green chilies -5,
chopped big onions - 4,
1 tablespoon corn flour,
eggs - 2,
1 teaspoon ajinamoto,
cooking oil (refined)
Preparation
Wash the chicken pieces and dry them. Marinate the pieces with Soya sauce, vinegar, tomato sauce, chili sauce and enough salt. Beat the eggs and pour them on the chicken pieces. Add 1 tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2-3 hours. Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the 1/2 tablespoon of the sauces(Tomato and Chillie) and a pinch of salt. Add the ajinamoto. Stir well and serve hot.
Comment