Chilli Chicken

Hello everyone

Hope u had wonderful new year.... I was busy with other things in life..its been long time since my last post..lots of things to catchup from fellow blogger sites...

My recipe is all about indianised version of Chili chicken. It goes very well schewan fried rice!!!

Ingredients:

1 lb Boneless chicken
8 Red chillies (slit it sideways)
1 onion (Cut to bite size or dice it)
1/2 tbsp pepper powder (Adjust to taste)
1 egg
2" ginger chopped to fine pieces
10 garlic flakes chopped to fine pieces
Cashew nuts
1 tbsp & 2 tsp corn flour
salt
oil
2 tbsp soy sauce
1 tbsp chili garlic paste
Dry sherry (optional)
Chicken broth (optional)


Preparation:

Marinate chicken with 1 tbsp cornflour, salt pepper and egg. Mix it and leave for 30 mts. Deep fry until chicken is almost cooked say 75%. Remove from heat and reserve.

Heat oil in a pan. Add red chillies fry till the oil turn almost brown. Add Ginger and garlic and fry for few mts. Add diced onion and cashew nuts, fry till translucent. Add pepper powder, soy sauce and chili garlic paste. saute for couple of mts. Add 1 cup of water or 1 cup of water with 1/4 cup of dry sherry. Bring to boil. Add fried chicken and cook for 5 mts. Meanwhile, mix the remaining cornflour with half cup of water. Add this mixture to the gravy. cook till the mixture is thickened. Remove from heat..Serve hot with Fried rice...

schewan chicken Fried rice

Chinese fried rice is one of my all time favourite dish. I love the way its made in fast food shops. Even though i like the Chinese version made here, I still prefer our Indian version. This is one such recipe which is done again and again in my kitchen...






Ingredients:


1/2 kg Boneless chicken
1 egg
1 cup cooked rice
1 cup carrots, cabbage cut to juliennes
1 onion
1 capsicum cut to juliennes
8 garlic flakes finely chopped
1" ginger finely chopped
1 bunch spring onions
2 tsp redchilli paste
1 tsp tomato sauce
1 tsp soy sauce
1 tsp pepper
1/2 tsp vinegar or lemon juice
2 tbsp oil
salt to taste


Preparation:


Red chilli paste: soak about 10-15 dried red chillies for 15 mts. Grind to a fine paste.


Heat oil in a pan. Add chopped garlic and ginger pieces. saute for few mts. Add chicken pieces and fry for 5 mts in medium-high heat, Add capsicum, carrot, cabbage and cook for few more mts. Once the veggies are half cooked,move them to the corner of the pan. Break the egg and scramble it. once it is cooked mix it with remaining veggies. Add the remaining ingredients except rice and saute for 5 mts or till the raw smell vanishes. Finally add the cooked rice and mix thoroughly. Adjusts salt. Saute in high heat for 5 mts. Remove from heat. Serve hot with any chinese side dish!!!!

Asian Stir fry

Chinese is my favourite cuisine after south Indian cuisine. Names of the dish might be different, basically they are made up of same sauce with different ingredients. I always try to make chinese curries and fried rice, to avoid restaurant trips.. In this economy its better to stay indoors and enjoy restaurant style home made food. Its very easy to prepare this curry if u have minimal ingredients. Lets see how its made....



Ingredients:

4 chicken Thighs
12-15 baby mushrooms, quartered
1/2 cup broccoli, steamed
1 cup roasted peanuts
1 medium-sized onion, thinly sliced
1 tsp minced garlic
1/4 cup soy sauce
2 tbsp tomato paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp crushed black pepper
2 tbsp light cooking oil
salt to taste

Preparation:

MARINATE chicken with salt, turmeric and chilli powder, and set aside for half an hour.

HEAT oil, and saute onions and garlic till fragrant. Add in mushrooms and fry till lose moisture and turn brown.

ADD chicken, cumin powder and crushed black pepper, soy sauce, tomato paste and mix well to incorporate spices. Let chicken fry for 5-10 minutes, turning once, till it starts to brown. Add about a cup of water, cover, and let simmer till chicken is cooked through. Add more water if it begins to dry up. Add broccoli and cook for another 5 mts. Remove from heat, add peanuts.



Serve hot with Egg fried rice..

Kung Pao Chicken

Kung pao chicken, Chinese pronounced as gong-bao-ji-ding is a classic dish in Chinese cuisine. Ambassador is a Chinese restaurant in Houston, famous for its spicy Chinese recipes. The place is thronged by Indians and Americans!!!! The food is so delicious and they make it spicy according to ur taste... We are one of the regulars to the restaurant and we always order Kung pao chicken for main dish!!!!

I have lived in Aberdeen for more than 3 years, never heard of this dish in any Chinese restaurants ( only 2 Chinese restaurants and few takeaways..its a small city)) !!!. I was introduced to this dish by my hubby and I love it!!!!

Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar

Other:
8 -10 dried red chili peppers
3 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
2 teaspoon Szechuan peppercorn or black peppercorn, optional
1/2 cup peanuts or cashews

1 tsp dried red pepper flakes
a few drops sesame oil, optional

1/2 cup chopped Bell pepper, carrot, celery

Preparation:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine ( can be found grocery shops in international section), and sugar. Set aside.Cut the chilies in half so that they are approximately the same size as the chicken cubes. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is almost cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using and vegetables .

Stir-fry briefly until they turn dark red and veggies are cooked.Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Serve hot with Fried rice!!!!

Egg Rice

Egg rice one of the easiest main dish to prepare and even the kids will love it!!!. U have leftover rice and u r not in mood to cook, this is a perfect dish for u. Takes 10 minutes to cook but tastes very good!!!!


Ingredients:
1 cup rice
2 eggs
1 tbsp ghee
2 tbsp oil
1/2 tsp cumin seeds
1 tsp garam masala
spring onion chopped
1/2 tsp pepper (optional)

2 tbsp soy sauce
1 small onion cut lengthwise
3 greenchillies
salt to taste

Preparation:
Heat ghee and oil in a non-stick pan. Add mustard seeds and let it splutter. Next step is to add cumin seeds, onion, half of the spring onions and greenchillies. Saute for 10 mts . Add Garam masala and salt. Break the eggs in the pan and mix well. Fry till the egg is done. Finally add rice andSoy sauce, saute for 10 mts in medium heat. Sprinkle the remaining spring onion and serve hot with any curry!!!