Chilly Chicken and Mushroom Fried Rice

Boneless Chicken pieces- 250gms
Onions- 2nos
Green chillies (chopped)- 3nos
All purpose flour / Maida- 1tbsp
Corn flour- 2tbsp
Pepper powder- ½ tsp
Egg- 1no
Salt- to taste
Soya sauce- 2tbsp
Garlic (chopped)- 9-10 cloves
Red chilli sauce- 2tbsp
Tomato sauce- 2tbsp
Chicken stock cube- 1cup
Vinegar- 2tbsp
Oil- 1tbsp + deep frying

Mix Maida, little corn flour, pepper powder, soya sauce, salt and egg in a bowl.
Add the chicken pieces to this marinade.
Heat oil for deep frying and fry the chicken pieces till golden brown. Drain and set aside.
Heat a pan with 1tbsp of oil, add garlic and saute for a minute. Add green chillies and onions and stir well.
Add the soya sauce, red chilli sauce and tomato sauce. Mix well.
In this add a little chicken stock and bring the mixture to a boil.
Mix the remaining corn flour with the stock and keep it aside.
Add the fried chicken pieces and saute well. In this add the corn flour mixture and salt and mix well.
Add vinegar and stir. Chilli chicken is ready to serve.

If more gravy is required we can add little more stock and let it boil. 

2 cups of cooked (or leftover) basmati rice 
1 cup of finely chopped mushrooms
1/2 cup of chopped onions 
1 tsp of minced garlic 
1/2 tsp of grated ginger 
2 tbsp of chopped carrots
2 tbsp chopped green capsicum 
1 tsp black or white pepper powder
2 stalks of spring onions, chopped
1 tbso soya sauce
2 tbsp oil


Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant.  Turn heat to high and add the soya sauce.  Cook for a minute and then add the mushrooms, carrots and capsicum. Continue to stir-fry on high heat until the mushrooms are fried and the veggies are almost cooked (not fully as the veggies should be crunchy). Add cooked rice along with the chopped spring onions and pepper powder. Mix well.

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