Angithi
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Szechwan Chili Chicken
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Deadly chicken cooked with chilies
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| Servings |
4 |
| Prep. Time |
20 min |
| Author |
Pallob Nag |
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Ingredients List:
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| -1 lb boneless breast, cooked Chicken | | | - to taste Salt | | | -1 white Egg | | | -1/3 cup Cooking Oil | | | -1.5 tbsp Corn Flour | | | -1/2 inch, sliced Ginger | | | -3 diced Red Chili pepper (dried) | | | -1 small green or red Bell Pepper | | | -5 sliced Green Chili | | | -4 tbsp Soya Sauce | | | -2 tbsp Vinegar | | | -1 tsp Ajinomoto | |
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Instructions:
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| 1. Cut the chicken into bite-sized pieces. Add the salt, egg white, 1 tbsp oil, and corn flour. Mix and rub these evenly over the chicken to form a thin coating, and set aside for 10 min. | | | 2. Chop the ginger and dried red chili peppers. Cut the peppers into bite-sized pieces. | | | 3. Heat the remaining oil in a frying pan. Add the ginger and chili peppers and stir fry for 1 min. | | | 4. Add the chicken pieces and fry for 10 min. or till it is light brown. Add the bell pepper and fry for another 5 min. | | | 5. Sauce preparation: Mix soy sauce, vinegar, sliced green pepper, ajinomoto, one tsp corn starch, and 1/2 cup of chicken stock (can be replaced by water) in a small bowl. | | | 6. Add the sauce to the chicken, cover and simmer for 5 min. Serve hot with fried rice or plain rice. | |
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