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CHILLI CHICKEN

Spicy chicken preparation from oriental cuisine


Preparation Time : 15-20 minutes
Cooking Time : 15 minutes
INGREDIENTS
Boneless chicken, cut into fingers
400 grams
Green chillies, chopped
6-8
Cornflour/ corn starch
2 1/2 tablespoons
Salt
to taste
Black peppercorns, crushed
1/2 teaspoon
Egg
1
Dark soy sauce
2 tablespoons
Oil plus to deep fry
1 tablespoon
Garlic, chopped
8-10 cloves
Onion
2 medium
Green capsicums, seeded thick strips
2 medium
Red chilli sauce
2 tablespoons
Chicken stock
1 cup
Vinegar
2 tablespoons
METHOD
Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black
peppercorns, egg and mix. Add a little dark soya sauce and mix.Heat sufficient oil
in a wok and deep fry the chicken pieces till golden. Take care not to overcook.
Drain and set aside. Heat oil in another wok. Add garlic and saut for half a
minute. Add green chillies and continue to saut. Add onion, green capsicum and
saut. Add the remaining dark soya sauce, red 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. The starter is
ready. If you want gravy add some more stock and let it come to a boil. Serve hot.

CHILLI CAULIFLOWER
Deep fried cauliflower florets in a sweet and sour sauce
Preparation Time : 20 minutes
Cooking Time : 25 minutes
Servings : 4
INGREDIENTS
Cauliflower, separated into florets
1 1/2 medium
Salt
to taste
Cornflour/ corn starch
1/2 cup
Oil
2 tablespoons + to deep fry
Garlic, finely chopped
3-4 cloves
Ginger, finely chopped
1 inch piece
Onion , thinly sliced
1 medium
Green chillies, thinly sliced
4-6
Green capsicum, cut into thin strips
1 medium
Soy sauce
2 tablespoons
Tomato sauce
2 tablespoons
Vegetable stock
1 1/2 cups
Vinegar
2 tablespoons
Sugar
1 teaspoon
MSG
1/4 teaspoon
White pepper powder
1/4 teaspoon
Spring onion greens, thinly sliced
1 stalk
METHOD
Soak the cauliflower florets in warm salted water for ten to fifteen minutes, drain
and pat dry. Mix two tablespoons cornflour in half a cup of water. Mix the
remaining cornflour and salt with cauliflower florets. Sprinkle a little water and
mix thoroughly. Heat sufficient oil in a wok and deep fry the cauliflower florets
for three to four minutes or until they are crisp and light golden brown. Drain on
absorbent paper. Heat two tablespoons oil in a wok and stir fry the ginger and
garlic for half a minute. Add onion, green chillies, capsicum and stir fry for a
minute. Add soy sauce and tomato sauce. Stir and add the vegetable stock. Bring to
a boil, reduce heat and simmer for two minutes. Add fried cauliflower florets,
vinegar, sugar, MSG, white pepper powder and salt. Stir in the cornflour mixture
and cook stirring continuously till the mixture thickens and coats the cauliflower
florets. Garnish with spring onion greens and serve hot.

CHILLI GARLIC SAUCE


Dried red chillies and garlic ground in vinegar
Preparation Time : 10 minutes
INGREDIENTS
Dried red chillies
20
Garlic
8 cloves
Vinegar
8 tablespoons
Sugar
1 tablespoon
Salt
to taste
Sesame oil (til oil)
1 1/2 tablespoons
METHOD
Blend together red chillies, garlic, vinegar, sugar and salt to a fine paste in a
mixer. Add oil and blend well. Keep refrigerated in an airtight container.