Chinese chicken recipe
A tasty side dish that doubles up as a starter or a quick snack for kids. Always keep a few boneless pieces of chicken aside whenever you prepare chicken curry. This Chinese chicken recipe is a quick fix one that makes you go slurrrrrp!
Here is how you make it
Boneless chicken – 1/4 kg
Corn flour – 3 tablespoons
Ginger – finely chopped – 2 teaspoons
Finely chopped garlic cloves – 2 teaspoons
Finely chopped green chillies – 1 tsp
Ground black pepper – 1/2 tsp
Finely shredded cabbage – half a cabbage
Soya Sauce – 1 tsp
Oil for cooking – 4 tablespoons (I used sunflower oil)
Salt to taste
Method of preparation
Clean the pieces of chicken with salt, turmeric, wash and keep aside. Prepare a paste of corn flour, a little quantity each of chopped green chillies and garlic, salt and ground black pepper and allow to marinate for 10 minutes. In the meanwhile, stir fry the shredded cabbage in 1 tablespoon of cooking oil. Keep this aside.
After 10 minutes, heat some oil in a non stick frying pan or a wok. Add chopped ginger, garlic and green chillies. Saute till the flavors are released into the oil and a beautiful aroma of fried ginger emanates. Add the chicken pieces. Close the pan with a lid for 5 minutes. Then turn the pieces of chicken over. Add soya sauce, turn the pieces again and allow to cook for 20 minutes. Keep the frying pan closed with a lid. Once the chicken starts cooking, it releases some water. But in this case, the corn flour may have already absorbed all the water at the time of marination. Just to be sure that the chicken has a somewhat fried texture sans any gravy, after 20 minutes, remove the lid and cook the chicken till there is no trace of any gravy.
Once it is done, transfer the fried Chinese chicken – to a bowl. Garnish it with crunchy, stir fried cabbage.
Kids would love a quick snack of Chinese chicken to ward off hunger pangs.