Preparation Time : 30 minutes
Cooking Time : 12 to 15 minutes
Serving : 4 members
Description
A yummy not so spicy , light to the tummy Chinese style ginger chicken . Here in my hubby’s place in tirunelveli , we had very few Restaurants in the beginning when I was newly married . All the restaurants were not worth going and eating there as the ambiance was such . So when ever we want restaurant food it was ordered as take away and had at home . My hubby used to bring butter chicken and ginger chicken mostly for dinner as a surprise from a restaurant called chettinad . The ginger chicken was my favourite . It used to taste so yum . I tried it out at home as to my taste buds and wolla it was just like the one from chettinad restaurant . So no more ginger chicken from chettinad restaurant instead it’s made at home .foolish me should have had the restaurant ginger chicken itself , now it’s an added responsibility in my kitchen .
Ingredients
Ingredients | Quantity |
|---|---|
| Boneless chicken | 1/4 kg |
| egg whites | 2 |
| Flour ( maida ) | 4 tablespoons |
| cornflour | 4 table spoons + 1 teaspoon diluted in 1/4 cup water |
| white pepper powder | 1/4 teaspoon |
| salt | to taste |
| ajinomoto | 2 pinches |
| green chillies | 2 crushed |
| garlic flake | 1 crushed |
| onion | 2 big cut into stripes |
| capsicum | 2 cut into stripes |
| oil | 4 tablespoons + to deep fry |
| ginger | 25 grams ground and strained to get 1/4 cup juice( do not add more than mentioned as the chicken might Taste to gingery ) |
| green chilli sauce | 2 table spoons |
| vinegar | 1/4 teaspoon |
Method
- Marinate cleaned chicken pieces in egg whites , maida , 4 tablespoons cornflour , white pepper powder , salt to taste and a pinch of ajinomoto along with little water if needed . Keep aside for one hour .
- Deep fry the chicken pieces in hot oil over medium heat to a light golden brown colour and crisp . Drain and set aside .
- Heat a wok with 4 tablespoons of oil . Add crushed garlic and green chillies , top with onions and capsicum .
- Saute for 4 minutes . Pour the ginger juice , green chilli sauce , vinegar , salt to taste and a pinch of ajinomoto . Mix well .
- Add one cup of water and bring to boil . Taste and adjust , add the fried chicken pieces and simmer for 2 minutes for all the flavours to infuse together .
- Pour the diluted corn flour over and bring to boil stirring constantly .to get a semi thick saucy running gravy coated over the chicken pieces . Add more water if wanted .
- Serve hot for lunch or dinner.
