Stock cube chicken

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Preparation Time : 20 minutes + 4 hours or more marination time

Cooking Time : 20 – 25 minutes

Serving : 6-8 members

Description

This dish was brought by Rizwana , a relative of mine for the recipe swap of sauté , fry n bakes first anniversary celebration . I didn’t get a single  piece of this dish to taste nor to just have a look at it or click a picture . Last week was cleaning the drawers beside my bed and found a copy of recipes that were swapped during the first anniversary . Went through them and came to know , I still have a couple of recipes to be tried out and recipes to be posted .Made up my mind that next feast at home this new avatar chicken dish is a sure try . To my surprise had guests the next day itself . Made this dish . Had my doubts about the taste as I felt using two cubes of chicken stock cube would give a very salty taste but the taste made me surrender making me swoon for more . The aroma sure did dominate the lunch table . The first bite and you feel the happy union of  the ingredient influences . There were no left overs even for dinner . It’s hard to believe what not we home chefs do to revamp our traditional every day dishes to recreate an exclusive spread , resulting with cross cultural unique hybrid dishes .  This dish is a fabulous mix of South Indian cuisine and Chinese cuisine that’s a guaranteed party pleaser . Come on all , go ahead and give a new twist to your daily “khana “.

Ingredients

Ingredients
Quantity
Chicken1kg
Maggi chicken stock cube2
Green chillies15 coarsely ground
Ginger and garlic paste 1 teaspoon each
Vinegar 4 tablespoons
Soya sauce1/2 teaspoon
Tomato sauce1 teaspoon
Coriander leaveschopped to garnish
Curry leavesfew
Cumin powder 1 teaspoon
Pepper powder 1 teaspoon
Corn flour 1/2 cup
Maida/ flour 1/2 cup
Egg1
Oilto deep fry + 2 teaspoons

Method

  1. marinate cleaned chicken in vinegar , cumin powder , salt very little ( as maggi stock cube has a lot of salt in it ) and pepper powder for four hours or over night in the refrigeratormake a semi thick following consistency batter with cornflour , maida , egg , very little salt and little water .
  2. Heat oil to deep fry . Dip each piece of marinated chicken into the batter and deep fry to a golden colour in batches with out over crowing each batch .
  3. Drain and keep aside . Heat 2 teaspoons of the deep fried oil in another non – stick wide pan .
  4. Top with ginger and garlic paste , curry leaves and green chillies . Sauté to crisp .
  5. Add the deep fried chicken pieces and sauté in low heat for five minutes , tossing well .
  6. Dissolve the maggi chicken stock cube in 2 cups hot water . Pour over the sautéing chicken almond with tomato sauce and soya sauce .
  7. Bring to boil . Cook on high heat for five minutes , tossing well .Remove from heat .
  8. Garnish with chopped coriander leaves . serve hot and enjoy .