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Saturday, 17 August 2013

Chengdu chicken

Chicken boneless ½ kg cubes
Salt ½ + ½ tsp
White pepper ½ tsp
Corn flour 2 tsp
Egg ½ beaten
Whole red button chilies 10
Kashmiri red chilies 2 (soaked both for 1 hour grind finely into a paste)
Oil ¼ cup
Garlic crushed 1 tsp
Vinegar 2 tsp
Wooster sauce 1 tbsp
Hp sauce 1 tbsp
Ketchup ¼ cup
Chili garlic sauce 1 tbsp
Marinate chicken cubes with salt and white pepper ½ tsp each, corn flour, beaten egg for 15 minute, in a bowl mix together the grinded chili paste with white vinegar, Wooster sauce, hp sauce, ketchup, chili garlic sauce and mix all well, keep aside. Heat ¼ cup oil in a wok add 1 tbsp crushed garlic, slightly brown, add marinated chicken cubes, fry for 5 minutes till tender, add in the prepared sauces kept in a bowl, cook for 5 minutes and remove.

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