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Chicken Hongkong
Method
- Mix ingredients of the marinade with the chicken and keep aside in the refrigerator for 1 hour.
- Deep fry the chicken till done.
- Remove and keep warm.
- Heat 2 tbsp of oil in a wok and saute spring onions, ginger, garlic, green chillies and red chillies on high heat for 30 seconds.
- Add the stock and when it simmers, add the ingredients mixed in a bowl. Saute for 30 seconds.
- Now add the fried chicken.
- After 30 seconds, add the cornflour solution a little at a time to reach the desired sauce consistency.
- After 30 seconds, add the sesame oil.
- Check seasoning and add salt as desired.
Ingredients:
For the chicken:
250 gms - boneless chicken, cubed into 12 inch pieces
oil for deep frying
For the chicken:
250 gms - boneless chicken, cubed into 12 inch pieces
oil for deep frying
For the marinade:
1 tbsp - soya sauce
� - egg
2 � tbsp - cornflour
� tsp - white pepper powder
1 tbsp - vinegar
salt to taste
For the HongKong Sauce:
2� piece - sliced ginger
1 tbsp - garlic, chopped
� cup - spring onions
4 - green chillies, chopped
4 - red chillies, broken
Mix in a bowl:
1 tbsp - soya sauce
� tsp - ajinomotto
� tsp - white pepper powder
1 tsp - sugar
1 � tbsp - vinegar
1 cup - chicken stock
1 tbsp - cornflour, dissolved in � cup water
� tsp - sesame oil
5 tbsp - oil
salt to taste
RECIPES BY REHANA KHAMBATY
