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Saturday, August 20, 2011


Chicken, 6 pieces your choice
oil for deep frying
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chili paste
2 tablespoons soy sauce
2 tablespoons cornflour
1 egg
salt to taste
3 tablespoons spicy chili oil or ordinary oil
1 teaspoon finely chopped ginger
1 tablespoon finely chopped garlic
dry red chilies cut into 4 pieces
1/2 teaspoon sesame seeds
1/4 cup sliced spring onion
1/2 cup chicken stock
1/3 cup tomato sauce
1 tablespoon soy sauce
1 teaspoon chili sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
pinch of Ajinomoto
salt to taste
3/4 tablespoon cornflour mixed with 1/4 water
spring onions, 4 long thin pieces
spring onion tops, 4 long thin pieces

Combine all the marinade ingredients and rub on the chicken pieces and set aside for 30 minutes. Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked. Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Garnish with the spring onion and spring onion tops.

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