Lunch

Kung Bo Chicken

INGREDIENTS

Chicken – 200 gms
Dry Red Chilli (Diamond) – 2 no
Chilli Flakes – ½ Tsp
Chilli Powder – ¼ Tsp
Spring Onions – 25 gms
Roasted Cashew nut/Peanuts – 50 gms
Ginger (slice) – 5 gms
Garlic (slice) – 5 gms
Dark Soya Sauce – 1 Teaspoon
Seasoning – To Taste
Stock – 120 ml
Vinegar – ½ Teaspoon
Oil for frying
Corn Flour – 10 gms
Sugar – 1 Teaspoon

INSTRUCTIONS

1. Cut chicken into dices and marinate with egg, seasoning and corn flour.
2. Heat oil in a wok and shallow fry the chicken and keep aside.
3. In a wok heat some oil and sauté ginger, garlic, dry red chilli, chilli flakes and chilli powder.
4. Add chicken and rest all the ingredients in it and cook for few minutes.
5. Adjust the seasoning and thicken with corn flour.
6. Serve hot garnished with spring onion and roasted cashew nuts.

Preferred recipes by Chef Rakesh Sethi.

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