Thursday, February 10, 2011

Ginger Chicken

  • 1/2 lb Chicken boneless
  • 1/4 cup Ginger grated
  • 4 Dry red chillies broken
  • 1 cup Mushroom or Potato sliced
  • 1/4 cup Green capsicum finely chopped lengthwise
  • 2 tbsp Freshly ground pepper powder
  • 1 bunch Spring onion finely chopped
  • 1 tsp Red chili paste
  • 3 tsp Soya sauce
  • 2 tbsp Vinegar
  • 4 tbsp Oil 
  • Salt to taste

  1. Wash the chicken and cut into thin strips and keep aside.
  2. Heat a kadai or wok, add oil, when the oil is very hot add broken red chillies and ginger.
  3. Fry well, now add chicken strips and saute it.
  4. When the chicken is half cooked add the sliced potatoes and saute well.
  5. Keep frying on high heat.
  6. Now add chopped capsicum and saute it.
  7. When the chicken is thoroughly cooked, saute gently as they easily break.
  8. Now add soya sauce, vinegar, pepper powder, red chili paste and salt. Mix thoroughly.
  9. Finely add the chopped spring onions.
  10. Saute well and transfer to a serving bowl.
  11. Serve with a bowl of hot steamed rice.
  12. Serve hot. Enjoy this delicious indo-chinese dish.

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