Monday, 5 November 2012


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


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


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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