Ginger Chicken with a spicy twist ~ FromAFoodiesDiary

Friday, 27 September 2013

Ginger Chicken with a spicy twist

By Unknown Friday, September 27, 2013 // 3 comments

Chinese cuisine or Indo Chinese cuisine to be specific makes me salivate. My first memories of having Chinese go back when I was 6. My dad would get Chinese from a restaurant in my hometown. A Chinese couple ran the place and they altered their recipes to suit the Indian palate. Sadly, they closed down after a few years later. I fell in love with Chinese food at that tender age and continue to. Each time I have to select a restaurant to dine, I end up choosing a Chinese one.

But when it came to try this at home, I never fared well. This time I got a recipe from aunt and this one worked like a charm.

Ingredients:

For the Marinade

Boneless chicken – 500 gms

Pepper powder – ½ tsp

Red Chili Sauce – 2 tsp

Ginger paste – ½ tbsp

Cornstarch -2 tbsp

Salt – ½ tsp

For Gravy

Onion – 1 big onion

Garlic – 2 cloves finely chopped

Ginger – 1 ½ tbsp chopped

Green chilies – 2 slit

Capsicum – 1 small (optional)

Tomato Sauce – 1 tbsp

Soya sauce -2 tsp

Red chili sauce – 3 tsp

Maggi cube -2

Corn starch – 2 tbsp

Salt to taste

Sugar – a pinch

Method

1. Cut the chicken into small pieces and marinate in the mentioned ingredients for about 1 to 1 .5 hours

2. Fry the chicken and keep it aside.

3. In a wok, heat oil and add onion. Sauté it until it is translucent

4. To this, add green chilies. Fry for a minute. Then add garlic and ginger. Sauté for another minute or so. If you are using capsicum add that as well.

5. Add soy sauce, red chili sauce, crushed Maggi cubes ,salt and sugar.

6. Add water and bring to boil.

7. Lastly, add cornstarch mixed in water and cook till thick.

8. Finally add the chicken.

Note :

Fry the chicken on a low flame so that it is cooked thoroughly.

You can optionally add egg to the marinade. For 500 gms of chicken, add 1 tbsp of beaten egg.

Change the measurements to suite you taste.