Sunday, 29 September 2013


  •    Chicken -    500 grams
  •    Green chillies - chopped    6-8
  •    Cornflour - 4 tablespoons
  •     Salt     to taste
  •     Black peppercorns crushed - 1 teaspoon
  •    Egg  -   1
  •    Soya sauce  - 3 tablespoons
  •     Oil plus to deep fry    5 tablespoons
  •     Garlic  - chopped     8-10 cloves
  •     Onions  -  2 medium
  •     Green capsicums thick strips  -  2 medium
  •    Green chilli sauce  -   2 tablespoons
  •     Chicken stock  -   2 cups
  •    Vinegar  -   2 tablespoons

Take chicken pieces in a bowl. 

Add half the cornflour, salt, crushed black peppercorns, egg and mix.

 Add a little  soya sauce and mix. 

Heat sufficient oil in a wok and deep fry the chicken pieces till golden.

Drain and set aside. 

Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. 

Add the remaining  soya sauce, chilli sauce and stir. 

Add a little chicken stock and bring the mixture to a boil.

Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. 

Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir.

If you want gravy add some more stock and let it come to a boil.

Add the rest of the soya sauce and chilli sauce.

 Serve hot.


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