Though normally I dont fry the chicken separately, today decided to go for the elaborate separate frying and subsequent adding to the sauce method. The simpler method for some other day....
Chili Chicken
Ingredients :
Chicken = 1 kg (I used drumsticks, wings, and some boneless leg pieces)
Onions - 2 : diced into 4 quarters each
Green Capsicum - 1 large cut into thin strips
Garlic chopped - 2 tbsp
Ginger chopped - 2 tbsp
Soya Sauce
Green Chili Sauce
Sesame Oil (of toasted sesame seeds) - just a few drops as a final dressing (optional)
Tawa toasted white sesame seeds - a tsp (optional)
Spring Onions - the green part chopped finely
Green chilies - slit longitudinally
Eggs - 2
Cornflour - 1 -2 tspn
Oil
For the marination :
Cooking soda - 2 tsp
Vinegar - 1 tbsp
Soya Sauce - 2 tbs
Green Chili Sauce - 2-3 tbsp (depending on how spicy we want)
Black pepper powder - 2 tbsp
Salt - keep it less as the sauces are high on salt
Procedure :
1. Marinate the washed and dried chicken with the ingredients mentioned under Marination, for about an hour or two.
2. Crack open 2 eggs into the marinated chicken. Mix it well
3. Add 1 - 1&1/2 tbsp of cornflour. Mix well.
4. Fry the chicken pieces in batches without overcrowding to get nicely browned crispy 3/4th cooked chicken fries. Keep aside
5.In a wok/kadhai, heat 2 tbsp of oil. Add the chopped ginger & garlic followed by diced onions. Fry till onion is translucent.
6. Add the soya sauce & green chili sauce. Fry on high flame.
7. Add the julienned Capsicum . Fry on high flame.
8. Add the 3/4 cooked fried chicken pieces. Alternating between medium to high flame, coat the chicken in the sauce mix. Add some freshly crushed back pepper and salt to taste. If you want dry chili chicken , add the slit green chilies and chopped green onions and give a toss and take it off the flame now ...ready to serve.
9. But since I wanted a little gravy, added a cup of water mixed with a spoonful of cornflour. Covered the wok and let the chicken cook for 2-3 minutes.
10. Remove the cover, add the slit green chilies and chopped green onions and give a toss and take it off the flame now
11. Transfer to a serving bowl.
12. Drizzle some sesame oil from the top and sprinkle a tsp of dry roasted white sesame seeds....The chili chicken is ready to serve.
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Vegetable Chowmein
Ingredients :
For the Sauce
3 Tbs. Oyster sauce
1/2 cup Vegetable or Chicken stock (did not have chicken /vegetable stock. used water instead)
Mix the above
3 Tbs. Oyster sauce
1/2 cup Vegetable or Chicken stock (did not have chicken /vegetable stock. used water instead)
Mix the above
For the Seasoning
3 Cloves garlic (approximately 1 Tbs.)
1 oz. Fresh ginger (approximately 1/2 Tbs.)
1 Red chili
For the Vegetables (Any vegetable of your choice may be used)
4 packets dry Chinese egg noodles (Blanched in hot boiling water, drained and rubbed with oil.)
2 oz. Shiitake or button mushrooms (I used about 6 small size button mushrooms)1/2 bunch spring onions- separately chopped the green and white parts
1 green capsicum finely sliced
1 medium sized carrot finely julienned.
Noodles
4 packets dry Chinese egg noodles (Blanched in hot boiling water, drained and rubbed with oil.)
For Garnish 1 tsp. Toasted sesame oil
3 Tbs. Cooking oil
Procedure :
1. Heat 3 tbsp of oil to smoking hot in a wok/kadhai. The flame should always be on high heat
2. Add the chopped ginger, garlic and julienned red chili. Stir for 10-20 secs. Take care not to burn.
3. Add the chopped white part of spring onion followed by Carrots. Stir fry for a minute in high flame
4. Add the mushrooms, capsicum and other vegetables.
5. Now add the blanched noodles, stir it around. Add salt and crushed pepper
6. After mixing the noodles and vegetables, add the oyster sauce mixed with stock/water. Keeping the heat high, toss the noodles around the wok to allow it to soak in the sauce.
7. Transfer into a serving bowl nad garnish with toasted sesame oil.
Serve Vegetable Chowmein with Chili Chicken
2 comments:
Looks like an awesome combo!
Thanks R!! :)
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