CHINESE CHILI CHICKEN RECIPE

Ingredients for chines chilli chicken:

500 -600 gm Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry 

 

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kaddish heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chines chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.

Hakka Noodles

Time:30 minutes
serves: 2 persons

Ingredients:
2 Noodle cakes (approx 50 gram each)
1 tbsp oil
1/2 tbsp soy sauce
5 big garlic pods
1/2 inch ginger
1 tbsp red chili sauce (I used Maggi masala chili sauce)
1 tbsp tomato paste
salt to taste
1/2 tsp vinegar
Vegetables: Bell pepper, Carrot, cabbage, mushroom, green onion - thin slices
(total vegetables should be 1/3rd of cooked noodles)
2 to 3 tbsp green onion, finely chopped.


Method:
1) Boil around 6 cups of water. Add 1 tbsp salt and Noodles. Keep ready a container filled with cold water. Once noodles are almost done (90%), drain the water and immerse the noodles into cold water. Drain the cold water just before sauteing vegetables.
2) Prepare a fine paste of ginger + garlic + red chili sauce + tomato paste.
3) Heat oil into a wok. Add the paste of ginger+garlic+red chili sauce+tomato paste. saute for few seconds.
4) Add vegetables and saute for 10 to12 seconds over high heat. Add drained noodles and soy sauce. Mix nicely. At the end add vinegar and salt (if required). Garnish with green onion
Serve hot.