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18 December 2012,22:20 by
J.Sujatha

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CHICKEN HONGKONG

Serves :
4

Preparation Time :
2 hours

Cooking Time :
25 minutes

Preparation Method :

  • Cut the chicken cut into 1 ½ " - 2" square pieces.
  • In a bowl mix together all the ingredients of the marinade - soya sauce, sherry, & cornflour, salt, sugar & ajinomoto. Mix in the chicken pieces. Leave to marinate for 2 - 4 hours.
  • In a wok heat 3 tablespoon oil. Fry walnuts to golden brown. Remove from oil and keep aside.
  • To the remaining oil, add broken dried, red chillies. Reduce heat and add chilli powder. Add ginger. Stir-fry for 2 - 3 minutes.
  • Add the marinated chicken pieces. Fry till oil separates.
  • Add the chicken stock and further cook for 5 minutes.
  • Reduce heat & add cornflour paste to the chicken, stirring continuously. Cook for 3 - 5 minutes till the sauce turns thick.
  • Garnish with finely sliced spring onions and fried walnuts.

INGREDIENTS

  • 500 grams chicken - cut into bite size (2") pieces
  • 3 tablespoons shelled walnuts
  • 3 spring onions - finely sliced diagonally
  • 50 ml Cooking oil
  • 1" piece ginger - sliced
  • 3 dry, red chillies - broken into bits
  • ½ teaspoon chilli powder
  • 120 ml chicken stock
  • 2 teaspoons cornflour dissolved in ¼ cup water

Marinade

  • 1 tablespoon soya sauce
  • 2 teaspoons sherry - optional
  • 1 teaspoon cornflour
  • ¼ teaspoon sugar
  • Pinch ajinomoto
  • Salt to taste

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