Receta Chilli Chicken
My son loves Chinese dishes and his favorite is
Chicken with Green Chillies that I have posted some time back. To keep him
diverted from the same chicken dish, I try many other Chinese recipes but most
of the time he prefers the same old one! Some time back he found Sanjeev
Kapoor’s cook book in his school library from which he copied this Chilly
Chicken recipe in his rough book and asked me to make it! Since then this Chilly
Chicken has also become one among his favourite dishes :) :)
On another note Cuisine Magazine is New
Zealand's best food magazine with features such as quick smart ideas, midweek
digital magazine from their site, do check it out and I hope you love the
recipes!
Coming back to today’s recipe this chilly chicken goes very well with fried
rice, Noodles, Chapathi and my son loves it best with Poori!!!
(Recipe Source ~ Sanjeev Kapoor)
Boneless Chicken – 400 gms
Onions – 2 medium, cut
into thick slices
Green Chillies – 6-8,
sliced
Capscium – 2 medium, cut
into thick slices
Ajinomoto – ¼ tsp
(optional)
Method:
Wash, trim and cut boneless chicken pieces into finger sized pieces. Mix egg, 4 tbsp cornflour, salt to taste, 1 tbsp each of soya sauce and chilli sauce into chicken pieces. Leave aside for half an hour.
Blend remaining cornflour in half a cup of water and keep aside.
Heat little oil in a wok and deep fry marinated chicken pieces for two minutes. Remove and drain on to a kitchen towel.
Heat 3 tbsp oil in a wok, add chopped garlic and stir fry briefly. Add onion and sliced green chillies. Continue to stir fry for a couple of minutes.
Add remaining soya sauce and chilli sauce, ajinomoto, crushed peppercorns, salt to taste and stir in chicken stock. Bring it to a boil and stir in blended cornflour.
Cook on high heat for a minute or until the sauce starts thicken. Add fried chicken pieces, capsicum, vinegar and cook for a minute on high heat stirring continuously and serve hot.
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