HONG KONG CHICKEN RECIPES

Steps:

• Beat the eggs with cornflour, maida and little water.
• Keep aside.
• Sprinkle salt on the chicken and add the egg mixture.
• Mix well and keep aside for 15 to 20 minutes.
• Heat little oil in a pan over medium flame.
• Then fry the marinated chicken in hot oil and remove.
• Drain excess oil and keep the chicken pieces warm.
• To the same pan, add a little oil and saute the ginger garlic paste and onions for a minute or two.
• Add the cashewnuts and fry for another minute.
• Add the red chilli paste and simmer for 2 minutes, adding 1/4 cup of water.
• Add the fried chicken pieces and cook for 2 minutes.
• Once the gravy starts to thicken, remove from flame.
• Garnish with coriander leaves.
• Serve hot.

Steps:

• Heat sufficient oil in a deep pan.
• Place chicken in a bowl, add salt, pepper powder and 2 teaspoons cornstarch.
• Break an egg into another bowl and whisk well. Add half egg to the chicken mixture and mix well.
• Slide the chicken cubes into hot oil and deep-fry chicken till golden and crisp. Drain on absorbent paper.
• Halve spring onion bulbs,reserving greens,and separate layers. Diagonally slice dried red chillies and discard seeds.
• To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add ginger and saute for 30 seconds. Add garlic, mix and saute on high heat.
• Add sliced dried red chillies, red chilli paste, red chilli sauce, soy sauce, ¼ cup chicken stock and spring onion bulbs, mix well and saute for a minute.