--Chicken Receipes--

Chinese

Chilly Chicken

Ingredients

Chicken boneless 800 gms.
Ajinomoto  A pinch
White pepper powder  ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry 
Salt As per taste

Instructions

1. Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2. Deep fry chicken in hot oil till light brown.
3. Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4. Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5. Add fried chicken pieces and cook for 3 minutes.
6. Add rest of cornflour, after dissolving it in water. Stir constantly.
7. Garnish with chopped spring onions and green chilies.

Continental

Fried Garlic Chicken

Ingredients

2 Lbs. of Chicken (preferably Chicken wing pieces)
1 egg
1/4 cup of beer
2 Tbsp. soya sauce
3 Tbsp garlic sauce
1/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
dash white pepper

Instructions

Par boil chicken until well cooked ( This reduces the
amount of fat absourbed during frying).  Mix remaining
ingrediants to make batter.  Add chicken and toss to coat.
Cover and chill 1/2 hour.

Deep fry chicken in vegtable oil at 425F until golden brown.

Serves 4 to 6

North

Indian Receipe

Ingredients

1 Large chicken, skinned, meat removed and cut into chunks
12 oz clarified butter, ghee, or unsalted butter
2 Onions, grated (medium size)
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
9 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish

Directions

• Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
• Add the ginger, garlic, cardamoms, and cinnamon sticks.
• Stir-fry until the onions are golden brown.
• Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
• In a small bowl, mix together the eggs, sugar, ground almonds and cream.
• Lower the heat to "very low" and pour the egg and cream mixture into the wok.
• Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
• Serve garnished with flaked almonds.

Kerala Special

Chicken Curry

Ingredients

1/2 kg Chicken
4 medium Onions
2 1/2 medium Tomatoes
1 tablespoon Ginger-garlic paste
2  ½ tea spoon chicken masala
3 tablespoons Oil
Salt to taste

Preparation

1. Heat oil in a pan, fry the ginger garlic paste till golden. Add the chopped onions and fry till golden brown, add the tomatoes and cook till pulpy. Once the toamtoes are cooked add  the powder masala and fry for a minute or two.
2. Add water and allow to boil, once the water starts boiling add the washed and cleaned chicken and cook on a medium flame till the chicken is cooked. Add more water if necessary.
3. Cover and simmer for 5-7 minutes, garnish with coriander leaves.
   
   Note: serve hot with bread or rice.