Chicken and button mushroom cooked in a saucy mixture, kind of a Indo Chinese dish. Best enjoyed with some Chinese style fried rice.
Heat oil in a large frying pan. Add the ginger garlic paste and fry for 30 seconds.
Add the chicken pieces. Stir fry over very high heat for about 5 minutes till the chicken is browned from all sides.
Add the chopped red chilli and chopped onions and stir fry for 2 minutes.
Next goes the mushroom and capsicum and stir fry over high heat for about 2 minutes.
Mix all the sauces along with salt and a pinch of sugar in a cup of water and add it to the pan. Stir well to mix and cook for a couple of minutes till the chicken is cooked through.
If the gravy is too runny, add a spoonful of corn flour mixed in 2 tbsp of cold water. Sprinkle chopped spring onion.
Remove from heat with a sprinkle of sesame seed and serve immediately.
Ingredients
- Boneless Chicken pieces - 300 gm
- Mushroom - 1 pack
- Onion - 1
- Ginger Paste - 1 tbsp
- Garlic Paste - 1 tbsp
- Capsicum - 1
- Spring Onion - for garnishing
- Soy Sauce - 2 tsp
- Maggi hot and sweet sauce - 2 tsp
- Chilli Sauce - 1 tsp
- Fresh red chilli - 2-3, chopped
- Oil, Salt, Sugar - as required
- Sesame seeds - for garnishing
Heat oil in a large frying pan. Add the ginger garlic paste and fry for 30 seconds.
Add the chicken pieces. Stir fry over very high heat for about 5 minutes till the chicken is browned from all sides.
Add the chopped red chilli and chopped onions and stir fry for 2 minutes.
Next goes the mushroom and capsicum and stir fry over high heat for about 2 minutes.
Mix all the sauces along with salt and a pinch of sugar in a cup of water and add it to the pan. Stir well to mix and cook for a couple of minutes till the chicken is cooked through.
If the gravy is too runny, add a spoonful of corn flour mixed in 2 tbsp of cold water. Sprinkle chopped spring onion.
Remove from heat with a sprinkle of sesame seed and serve immediately.
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