Monday, 5 November 2012

DRY CHILLY CHICKEN

Our favourite family starters. Boneless chicken marinated in dry sherry and then wok fried. Very spicy indeed. Right from the time I landed in Nairobi I have been enjoying this dish.

Initially I use to relish this chicken from the Chinese restaurant in my serviced apartment. Later when we moved out I somehow wanted to learn how to prepare this at home. You can still get this only at "Taste of China", VIP Plaza, Opposite Graffins college, Westlands right now.

The owner recognises us with this starters. I have tried the same dish in authentic Chinese restaurants like "Zen garden", " Sizzlers". The versions of this same starters varies from restaurant to restaurant. "China plate" too serves this starters. This one is a kind of  Indo-Chinese treat. Try it. If you would love to sample it first, visit "TOC" and then try it out at home with this recipe. Goes well with chicken fried rice. Hope I am helping you out.


Dry chilly chicken


Ingredients:


Boneless chicken- 500gms(cubed)


Dry sherry- 2 tbspn


Corn flour 1 tbspn


All purpose flour- 1 tbspn


Ginger-garlic paste- 2 tbspn


Chilly powder- 1 tbspn


Finely chopped chives- 2 tbspn


Sesame seeds- 2 tbspn(optional)


Chopped green chillies- 1 tbspn (optional)


Sesame oil- 2 tbspn(to fry)


Dark soya sauce- 1 tbspn


Salt to taste




Method:



1. Marinate the chicken with all the ingredients and let it rest for 30 minutes.



Marinated chicken

2. Heat the wok, place the chicken and keep stirring to separate the chicken and cook for 10 minutes until done.

3. Serve hot with chilly oil and chicken fried rice.




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