This dish is an infusion of Indian and Chinese cuisine.The heat of this dish can be controlled by the amount of chilli used.
Ingredients:
For the chicken marinade:
25 pieces small boneless chicken pieces
1/2 cup wheat flour
1/2 cup corn flour
1 tbsp light soy sauce
1 tbsp green chilli sauce
1 tbsp ginger/garlic paste
Salt & Black pepper for seasoning
Oil for deep fry
For the sauce:
1 tbsp oil
1 tbsp ginger
1 tbsp garlic
2-3 spring onion, finely chopped
1 whole green pepper, finely sliced
2 cups finely chopped cabbage
4 green chillies, slit
1 tbsp soy sauce
1 tbsp green chilli sauce
1 tsp white pepper
1 tbsp cornflour, dissolved in 1 cup water
Salt & Pepper for seasoning.
Method:
1. Mix all the marinade ingredients with little water to make a thick paste. Add the chicken and leave aside for 30 minutes.
2. Deep fry the coated chicken until golden brown. Keep aside.
3. In a wok or deep saucepan, heat the oil. Add the chopped ginger & garlic fry for few minutes. Add the spring onions, chilli and cabbage, cook for few minutes.
4. Add the soy sauce, green chilli sauce , white pepper and mix well.Add the fried chicken and coat well with the sauce.
5. Add the cornflour mixed in water, stir well.Once it starts to thicken add the green peppers. Season with salt & pepper. If you need more gravy add more cornflour/water mix.Serve hot.
Tips:
If you need a South Indian twist you can add red chillies and curry leaves to step 3.
Ingredients:
For the chicken marinade:
25 pieces small boneless chicken pieces
1/2 cup wheat flour
1/2 cup corn flour
1 tbsp light soy sauce
1 tbsp green chilli sauce
1 tbsp ginger/garlic paste
Salt & Black pepper for seasoning
Oil for deep fry
For the sauce:
1 tbsp oil
1 tbsp ginger
1 tbsp garlic
2-3 spring onion, finely chopped
1 whole green pepper, finely sliced
2 cups finely chopped cabbage
4 green chillies, slit
1 tbsp soy sauce
1 tbsp green chilli sauce
1 tsp white pepper
1 tbsp cornflour, dissolved in 1 cup water
Salt & Pepper for seasoning.
Method:
1. Mix all the marinade ingredients with little water to make a thick paste. Add the chicken and leave aside for 30 minutes.
2. Deep fry the coated chicken until golden brown. Keep aside.
3. In a wok or deep saucepan, heat the oil. Add the chopped ginger & garlic fry for few minutes. Add the spring onions, chilli and cabbage, cook for few minutes.
4. Add the soy sauce, green chilli sauce , white pepper and mix well.Add the fried chicken and coat well with the sauce.
5. Add the cornflour mixed in water, stir well.Once it starts to thicken add the green peppers. Season with salt & pepper. If you need more gravy add more cornflour/water mix.Serve hot.
Tips:
If you need a South Indian twist you can add red chillies and curry leaves to step 3.
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