Chicken Shanghai

Shangai chicken is a popular Chinese chicken preparation. Usually it is not white in color; here i made it with little difference to serve this as a gravy with Indian touch.
  1. Boneless chicken cut into thin strips- 1/4 kg
  2. Corn flour-1 tbsp
  3. Beaten egg- 1/2 of an egg
  4. Pepper powder- 1/4 tsp
  5. Salt-to taste
  6. Oil-for frying
  7. Garlic chopped-1 tbsp
  8. Ginger chopped-1 tbsp
  9. Green chilly chopped- 2 nos
  10. Soya sauce- 1/4 tsp
  11. Vinegar-1 tbsp
  12. Pepper powder- 1/4 tsp
  13. Carrot thinly chopped- 1/4 cup
  14. Capsicum chopped-1 small
  15. Coriander leaves chopped-1 tbsp
  16. Cashew nut-5 nos
  17. Roasted Peanut- 1 tbsp
  • Soak cashews and pea nut in little warm water for 20 minutes.
  • Make a smooth paste out of it along with the soaked water.
  • Marinate chicken strips with beaten egg, corn flour, pepper powder and salt.
  • let it rest for half an hour in fridge.
  • Deep fry it in the hot oil until crispy and done.
  • Heat a table spoon of  oil from the fried oil, add chopped ginger, garlic and green chillies.
  • Saute for a minute and add soy sauce, pepper powder and vinegar.
  • Add chopped carrot and capsicum and little salt; toss well.
  • Add  cashew-peanut paste along with 1/2 cup of water.
  • When it boils for few minutes and just starts thickening  add fried chicken pieces.
  • Sprinkle coriander leaves on top and switch off the flame; serve hot.
Chicken Shanghai Chicken Shanghai Reviewed by fejnaem on 22:29 Rating: 5

No comments:

Powered by Blogger.