Tuesday, July 29, 2014

Cantonese Chicken

I googled a little before I could post this recipe as I knew for sure that this wouldn't be the traditional recipe. This was my mothers version which we all enjoyed.


2 cups uncooked boneless chicken cubes
1 medium onion, chopped
6-8 green chilies, finely chopped
2-3 spring onion, green only, chopped
1 tsp soy sauce
1/2 cup chicken stock or water
1/2-1 tsp cornstarch

For the marinade:
1/2 tsp ginger, finely chopped
3 cloves garlic, crushed
2 green chilies (optional), chopped fine
1/2 tsp vinegar
1 tsp soy sauce
1/4 tsp turmeric powder (haldi)

How it's made:

Marinate the chicken with the above ingredients and refrigerate for an hour or two.

Heat a few tsp of oil in a deep wok or frying pan. Saute chicken on high heat until chicken changes color and is light brown in color. Set aide.

In the same work, heat a tsp of oil. Fry Onions, green chilies and spring onions. Fry until light brown. Add chicken. In the meantime, in a jar with tight fitting lid, combine, soy sauce, chicken stock, cornstarch, pepper and shake well. Add sauce to chicken. Combine well. Adjust seasoning and garnish with spring onions. Serve with Chinese fried rice or plain white rice.

Serves: 2-3

No comments:

Post a Comment