CHICKEN HUNAN RECIPE INGREDIENTS : Ingredients for Chicken Marination : Boneless chicken julienne ½ kg Salt 1 tsp Black pepper ½ tsp Soya sauce 1tbsp Egg 1 Maida 2 tbsp Corn flour 1 tbsp METHOD : Mix all the above ingredients, leave it for 30 minutes, and deep fry till golden. Ingredients for Stir-Frying : Chopped garlic 1 tbsp Chopped ginger 1 tsp Green chilies 4 cut into julienne Spring onions chopped into 1 inch pcs 1 cup 2 colored bell peppers cut into cubes 1 cup Black pepper ½ tsp Chicken powder 1 tsp Ketchup 2 tbsp Chili sauce 2 tbsp Oyster sauce 2 tbsp Soya sauce 1 tbsp Vinegar 1 tbsp Honey 1 tbsp Corn four 1 tbsp mixed with ¼ cup water Some chopped spring onion leaves for garnishing METHOD : Heat oil in a wok add chopped ginger and garlic, add green chilies, bell pepper, and spring onion, and fry for 1 min, add fried chicken, and sauté for 2 mins, add ½ cup water with salt, and black pepper, sauces, and honey, thicken with corn flour paste, lastly add spring onion leaves, serve immediately with your choice of rice. CHICKEN CHEESE SIZZLER WITH SCHEZWAN SAUCE RECIPE INGREDIENTS : Ingredients for Rice Boiled rice ½ kg Cabbage ½ cup cut in fine julienne Carrot ½ cut in fine julienne Capsicum ½ cut in fine julienne Black pepper ½ tsp Salt ½ tsp Sugar ½ tsp Spring onion leaves chopped 2 tbsp RICE METHOD: In a wok, heat 2 tbsp oil, sauté the vegetables for a few seconds, add boiled rice with salt, pepper, and sugar, stir fry for 2 mins, and lastly toss spring onion leaves and keep aside. Ingredients for Gravy : Boneless chicken ½ kg Salt ½ tsp Black pepper ½ tsp + ½ tsp Vinegar 1 + 1 tbsp Choppedgarlic 1 tbsp Chopped ginger 1 tbsp Chopped spring onions 2 tbsp Diced capsicum 1 Diced onion 1 Schezwansauce 2 tbsp Chili sauce 2 tbsp Green chili sauce 2 tbsp Soya sauce 1 tbsp Honey 1 tbsp Pinch of orange color Corn flour 1 tbsp mixed with ½ cup water METHOD : Cut chicken into thin julienne and marinate with salt, pepper, and vinegar for 30 mins. Heat oil in a wok, stir fry the chicken till the color changes, remove the chicken, and keep aside. In the same wok, put chopped garlic, onion, and ginger, fry for 2 mins, then add diced onion, capsicum, and saute for 1 min, add 1 cup water with dry seasonings and the sauces, cook till boiling, add the chicken, cover and cook till chicken tender. Finally, chicken with corn flour paste, add spring onions and remove from heat. TO ASSEMBLE THE SIZZLER : Heat the sizzler plate for 10 mins on high heat, first put cabbage leaves on the sizzler, then on top of that put rice followed by gravy, then keep a slice of cheese, put some fries on top, put the butter on the hot plate to create sizzle, serve immediately.
