Image : http://www.flickr.com
The preparation of the Chili Chicken is a dish Indian Chinese food is very easy to do at home. It is faster than you think. It takes about 30 minutes to the original style to prepare this tasty and delicious Chinese delicacy made in India.
Shopping list
Boneless chicken - 500gm
Soy sauce
Tomato Ketchup
Cornstarch
Chili
Ginger paste
Vinegar
2 eggs
A lot of green chili
Onion
Peppers
Ajeena-motion
VegetablesOil
Salt
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients: 4
Passi
Before Wash the chicken pieces (500grams) properly and cut into small pieces (dice).
According Take a bowl put chicken cubes, then with 3 tablespoons soy sauce, 1 tablespoon cornstarch, 2 tablespoons of tomato sauce (ketchup) 1 tablespoon chili sauce, 1 teaspoon ginger paste, 1 / 2 teaspoon vinegar, 1 / 2 teaspoon salt and 2Eggs (beaten in a bowl separately). Mix all ingredients and let marinate for 1 hour. If you want more heat, you can split 5-6 green chillies into two halves in this formula.
In a third non-stick frying pan with 2-3 tablespoons of vegetable oil and heat for 2 minutes.
Fourth Fry the marinated chicken until golden brown and set aside. Make sure the mixture is thick enough to stay on the chicken pieces. Otherwise, you can thicken to more than corn starch. Keep the mixture is thick for use in step 6
FifthTake a non stick kadhai (Deep Dish) and put two tablespoons of vegetable oil and heat for 4 minutes, then add 5-6 green chillies in half and fry until the seeds pop division. Add 1 large onion (chopped medium) 1 medium chopped bell pepper and 1 teaspoon salt and long roast, cook until slightly brown and half.
Sixth If the compound above (5) for small tender then add the liquid mixture remaining marinade (Step 4) and mix well. Close the lid of the kadhai for 2 minutes so that thecooking ingredients.
Seventh Open the lid and pour water into khadai, so that the sauce is too thick and stuck to the bottom, so stir often. Cook for a few minutes.
8th If the oil of the sauce (the sauce is cooked, which is now available), then add the fried chicken (Stage 4) and mix well into the grave. Boil for 5 minutes, stirring, otherwise it will be stuck in the bottom of the kadhai. Taste the sauce with salt and / or green pepper, ifrequired.
Finally, ninth, 2.1 teaspoon ajeena-motion put in the sauce and cook for a min before
Note: The amount of salt added (both in the marinade or when cooking) must be well controlled and taste like ketchup and sauces in their other rooms.
This article can be served with fried rice, pasta or paratha lachha. Pictures for the recipe, pasta dishes and discussions proposed Chili Chicken recipe visit Kanchan's Best blogs.
0 ความคิดเห็น:
แสดงความคิดเห็น