Indo-Chinese Chilli chicken

Ingredients:

1lb Chicken (bite-size)

For Marination:

1 Egg

1tbsp Corn flour

1 Pinch Ajinomotto

1/2tsp Salt

1/2tsp Black pepper powder

For sauce:

1/2 Yellow Onion (diced)

1/2 bell pepper (sliced)

5 dry red chilli (cut length wise)

1 1/2tbsp garlic (finely minced)

1tbsp ginger(finely minced)

2 green onions (chopped)

1/2tbsp chilli powder

1/2tsp Black pepper powder

1 tbsp corn flour (diluted in water)

4tbsp Soy sauce

1 1/2tbsp Chilli-garlic sauce

2tsp White Vinegar

1 pinch Ajinomotto

1 pinch Sugar

2 cups Water

Salt

Oil

How to:

• Marinate the chicken for 15-20 mins, deep fry the'm and keep aside.

• In a skillet, heat oil, add the dry red chilli, saute it, then, add garlic and ginger and saute well until the raw smell disappears.

• Now add the onions and bell pepper and saute well.

• Then add 3/4th of the green onions, pepper powder and chilli powder and saute for few mins.
• Add the ajinomotto, sugar and salt and mix well.

• Now add the soy sauce and chilli-garlic sauce and cook for a min.

• Pour the water, bring it to a boil and add vinegar.

• Then add the fried chicken and mix well. Check salt and pepper for taste.

• After a couple mins add the diluted corn flour mix, one spoon at a time and mix well.

• Switch off, when the sauce starts thickening and garnish with the remaining green onions.

Serve hot with steamed rice or fried rice or naan.

Egg fried rice

Ingredients:

2 cups Basmati rice

4 Eggs

1/2 cup Carrot (finely chopped)

1/2 cup green beans (finely chopped)

1/2 cup green peas

1 green onion (finely chopped)

1 Serrano pepper (finely chopped)

1/4 diced bell pepper (optional)

1tbsp ginger-garlic paste

3tbsp Soy sauce

1tsp White vinegar

1tbsp black pepper powder

Salt

Oil

How to:

• Cook the basmati rice along with 1/2tsp salt and 1tsp oil and keep aside.
• Beat the eggs in a bowl along with a pinch of salt and 1/2tsp freshly ground black pepper.

• Heat oil in a pan, pour the beaten eggs, scramble well and keep aside.

• In a big skillet, heat oil, add green chillies and ginger-garlic paste and saute well.
• Now add the chopped veggies (carrot, peas, beans and bell pepper), sprinkle some water and cook with lid closed for 3 mins.

• Then add salt and black pepper powder and fry for a couple mins more.
• Add the soy sauce and vinegar and saute well.
• Now add the cooked rice, mix gently and fry for 2-3 mins. (Check salt and pepper for taste)

• Finally add the scrambled eggs and fold into the rice.

Serve hot with Chilli chicken.