Chilli Chicken

Indo Chinese dishes are a popular favorite in most households. The reason being the ease of making these dishes and even more so, the availability of the key ingredients in your kitchen counter. However, most often the absence of tried and tested recipes for these dishes are either not available or there are so many on the internet that we often get confused which recipe to follow. Among all other dishes, chilli chicken is a dish which I have always loved, specially on rainy wintery evenings. I chose a recipe from Sanjeev Kapoor and I was quite happy with the result. A restaurant quality authentic chilli chicken dish awaits you in the kitchen!

Ingredients

300 gms boneless chicken, cubed

2 tbsp cornflour, divided

2 tbsp soy sauce, divided

1 tbsp red chilli sauce

1 egg

1 tsp black pepper powder

6-7 garlic cloves, finely chopped

2 medium onions, chopped

3-4 red/green chillies chopped

1/2 cup capsicum diced

2 sticks spring onions, chopped

1 cup chicken stock

1 tsp vinegar

1/2 tsp salt or to taste

1 tbsp oil plus for frying

Direction

Take the chicken pieces in a bowl and add half of the cornflour, egg, half of the soy sauce, salt, and pepper. Mix well. Heat sufficient oil in a wok and put the chicken pieces little at a time and fry till golden brown on all sides. Do not overcook. Drain excess oil on paper towels and keep aside.

In a separate pan, heat 1 tbsp oil and add the garlic. Fry till golden brown. Add the chillies and fry for few more minutes. Add the onions and fry till translucent. Add the sauces and stir. Add the capsicum and spring onions and fry further. Add a little chicken stock and bring to a boil. Dissolve the remaining remaining cornflour in the rest of the chicken stock and add it to the pan. Mix well. Now add the fried chicken pieces and stir. Thicken the gravy to your desired consistency. I did not add any additional salt as the sauces and the stock already had in it. However, adjust seasoning as per your taste requirements. Finish off with vinegar and remove from heat after 2-3 minutes. Serve with lightly seasoned veg hakka noodles or fried rice and enjoy the winters.

                                           
                                         

                            

Vegetable Manchow Soup

On a wintery rainy evening, the first thing that comes to your mind is pakoras with a hot cup of ginger tea. While there is nothing called winters in Singapore, the rainy season definitely pull the temperature down to pleasantly windy evenings. Although I was more inclined to make some spicy fries to go with this windy evening, my all-so-conscious hubby was in mood for some hot and spicy soup which not only serves his controlled diet but also his taste buds. The best answer to all his needs is this spicy tangy veg manchow soup, sans the crispy noodles and chilli oil.

Ingredients

2 cups assorted vegetables chopped (beans, carrot, corn, cabbage, capsicum or anything of your choice)

3 cloves garlic, chopped

1/2 inch piece ginger, chopped

2 spring onion whites, chopped

1 sprig coriander leaves, chopped

1/2 medium sized tomato, chopped

2 tbsp soy sauce

1 tsp chilli sauce

2 tsp vinegar

3 tbsp cornflour mixed in 1/2 cup water

Salt and pepper to taste

5 cups vegetable or chicken broth/water

2 spring onion greens for garnishing

1 tbsp oil

Direction

In a heavy bottomed pan, heat the oil and add the onion whites, coriander, ginger, and garlic and fry for 2 minutes. Add the assorted vegetables and fry for another 5-7 minutes till tender. Add the tomatoes and stir. Add the soy sauce, chilli sauce, salt, pepper, and the broth or water. Bring to a boil and cover and cook till vegetables are cooked. Stir in the cornflour mix and bring to a boil. Finally, add the vinegar and simmer for few minutes. Check the seasoning and remove from heat. Serve with spring onions and crispy fried noodles and chilli oil. I skipped both due to my diet conscious partner! It tasted lip smacking anyway!

                            B b.           

  

  

Chilli Paneer

Chinese dishes always are a favorite in every household and mine is no different. I found this very easy and simple chilli paneer recipe and thought of giving it a try, while slightly altering the ingredients from the original recipe.

Ingredients

250 gms paneer (cottage cheese)

1 medium onion, diced (you can also use baby onions, halved)

1 bell pepper, diced

4-5 cherry tomatoes (or 1 medium tomato, diced)

A handful of coriander leaves, chopped

2-3 cloves garlic, minced

4-5 fresh spicy green/red chilli, chopped

1 tbsp tomato chilli sauce

1 tbsp soya sauce

1 tsp oregano

1 tsp white sesame seeds (optional, I skipped it)

1 tbsp olive oil

Salt to taste

Directions

In an pan, heat the olive oil. Add the minced garlic and chillies. Fry for 2-3 minutes. Add the onions, cherry tomatoes, and bell pepper. Fry till the onions become translucent and the tomatoes and bell peppers become soft. Add the sauces and stir well. Tip in the paneer cubes, salt, coriander leaves, and oregano. Coat everything well in the sauce. Simmer and cover cook for about 10 minutes. Remove from heat and serve. I served it with veg fried rice topped with some fresh fried onions.