Whether you’re looking at an elaborate dinner or lavish appetizers, Chinese food is the most universal choice there is. With very few people with it on their “No way” list, this makes it desirable at parties and get-togethers. The only downside is that it is often elaborate and consumes way too much time. Well, used to. Here’s my quick Chinese chicken- perfect for finger food or side dishes, ideally paired with fried rice or noodles!
Serves 4 (As side dish)
Whole Chicken (cut into small pieces) 2 kgs
Garlic, Ginger and Chilli paste 4 tbsps
Check out my earlier post for this paste at http://wp.me/p6DP4g-z
Dark Soy Sauce 1 tbsp
Light Soy Sauce 2 tbsps
Oyster Sauce 1 tbsp
Rice Vinegar 2 tbsps
Sweet Chilli Sauce 2 tbsps
Hot Pepper Sauce/ Green Chilli Sauce 2 tbsps
Sugar 1 tsp
Cornflour slurry (Which is 2 tbsps mixed with 4 tbsps of water)
Make this just before using it, otherwise the lumps of cornflour settle at the bottom
Oil 4 tbsps
Green Chillies (slit lengthwise) 4-5
Spring Onions (only the green portion) cut into strings
Salt to taste
- Take chicken pieces in a big bowl. Add all the ingredients except the cornflour slurry.
- Let it rest for a minimum of half an hour in the fridge. The longer you keep it under marination, the better the taste
- Take a deep non-stick pan with a lid and set it on high flame. Pour oil and wait for it to get heated.
- Pour the marinated chicken pieces into the pan and stir. Lower the flame and cover the pan for 15 minutes.
- Open the lid and and stir and cover for another 5 minutes.
- Use a slotted spoon to take out one piece and check whether it is cooked or not. To do this, try to break the piece. If it breaks easily, it’s cooked
- If not cooked, then cook for 5 more minutes.
- Turn the flame on high and fry till all the water evaporates. Make the cornflour slurry. The next part is tricky and you have to ensure you keep stirring
- Add the cornflour slurry with one hand by pouring it slowly and keep stirring it continuously with the other hand to avoid lumps being formed.
- Keep frying for a minute or so. The cornflour slurry gives a nice glaze to the chicken.
- Garnish with slit green chillies and strips of string onions. Serve hot with rice or noodles.
As always, reviews and comments are appreciated. Drop in a mail to firstname.lastname@example.org
Coming up Next Week
Prawns in Garlic Butter Sauce
See you next week!