Recipe Chilli Chicken Main Ingredients Green chillies, Boneless chicken Cuisine China Course Starter Level Of Cooking

Medium

Calorie 397.7 Carbohydrates 14.27 Protein 34.4 Fat 25.36 Fibers 1.07

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Chilli Chicken
Rating:

r 20 40 2

Ingredients Boneless chicken,cut into fingers Green chillies,chopped mCornflour/ corn starch Salt Black peppercorns,crushed Egg Dark soy sauce Oil plus to deep fry Garlic,chopped Onions Green capsicums,seeded thick strips Red chilli sauce Chicken stock Vinegar Method 400 grams 6-8 2 1/2 tablespoons to taste 1/2 teaspoon 1 2 tablespoons 1 tablespoon 8-10 cloves 2 medium 2 medium 2 tablespoons 1 cup 2 tablespoons

Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. Add a little dark soya sauce and mix. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside. Heat oil in another wok. Add garlic and saut for half a minute. Add green chillies and continue to saut. Add onion, green capsicum and saut. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. The starter is ready. If you want gravy add some more stock and let it come to a boil. Serve ho

ngredients Needed Raw Rice - 1 cup Toor dal - 1/2 cup Tamarind - small lemon sized ball Pearl onions -15 Beans - 4-5 Carrot - 2 potato - 1 peas - handful Tomato - 1 Capsicum - 1 Masala (fry and dry grind) Kopra/Dry coconut powder -1/2 cup Coriander seeds - 1 tbsp Red chillies - 6-7 Channa Dal - 2 tsp Urad dal - 1 tsp Fenugreek - 1/2 tsp Cinnamon - 1 inch piece Cloves - 2 Cardamom -1 Khus khus -1 tsp Heat a tsp of oil, roast the above ingredients, adding coconut at the end. Roast everything till it becomes slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.For the seasoning Mustard -1 tsp Fenugreek - 1/4 tsp Curry leaves - little Asafoetida - 1/4 tsp Method Pressure cook rice with 4 cups of water for 4 whistles. Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in hot water as it takes less time for cooking. Heat a tbsp of oil and add the ingredients for seasoning. When mustard splutters, add onions and saut till it they become transparent. Then add all the vegetables (except capsicum) and saut for a few more seconds. Now add tamarind extract, needed salt and the masala powder. Let it boil well till the raw flavour goes. Then add cooked dal, cooked rice and 4-5 tsp of ghee and mix well . Heat a tsp of ghee and saut the capsicum till slightly cooked. It should be crunchy. Garnish Bisibelabath with the capsicums and serve it hot with chips or papads or onion raita. I am sending this recipe to the WYF:Specialty Food event