In one of our trips to Chennai we had a similar dish made with shrimps. After months I remembered this and thought of recreating the recipe with chicken. It turned out good but I still thought something was missing. After a try or two, I came up with this recipe. With very few and simple ingredients, it is easy to make but is still rich in taste . It can be a side dish for any meal and as a dry dish it serves well as a starter. It sure is a crowd-pleaser. When thought of blogging this dish, my girls chose the name Asian Pepper Chicken.
INGREDIENTS :
Chicken Breasts -3
Chicken Bouillon - 1 cube
Ginger -2" piece
Garlic - 6pods
Spring Onion - 3 nos
Green Chilly - 2 nos
Coriander Leaves - 7 sprigs
Corn Flour - 1 tsp
Soy Sauce - 3 tblsp
Crushed Black Pepper - 2 tblsp
Salt - to taste
Olive Oil - 2 tblsp
METHOD:
Clean and cut the chicken breasts into small cubes (I usually cut them into thin strips which I prefer). Chop the ginger, garlic, green chillies, coriander leaves and the spring onions and keep aside.
In a sauce pan over medium heat add one tablespoon oil and add the chicken cubes. Give it a stir and cover with the lid and let it cook.You don't have to add water because the chicken gets cooked from the heat from the oil and the liquid oozing from the meat. Cook until the meat is no longer pink in the center, giving them a stir or two in between. Remove the chicken pieces and discard any liquid in the pan.
In the same pan add the remaining oil and fry (give a quick stir, you don't have to actually cook them) the chopped veggies adding them in the order as ginger, garlic, green chilly and spring onion (save some of the green spring onion for garnishing). Add the chicken stock cube and let it get mixed. Now add the soy sauce and fry for a minute, then add the cooked chicken pieces and fry them well to get coated with the sauce.
Season with freshly crushed black pepper and check for salt. Now mix the corn flour in a tablespoon of water and add to this and give it a good stir and finally add the chopped coriander leaves. Transfer to a serving bowl and garnish with the reserved spring onion.
INGREDIENTS :
Chicken Breasts -3
Chicken Bouillon - 1 cube
Ginger -2" piece
Garlic - 6pods
Spring Onion - 3 nos
Green Chilly - 2 nos
Coriander Leaves - 7 sprigs
Corn Flour - 1 tsp
Soy Sauce - 3 tblsp
Crushed Black Pepper - 2 tblsp
Salt - to taste
Olive Oil - 2 tblsp
METHOD:
Clean and cut the chicken breasts into small cubes (I usually cut them into thin strips which I prefer). Chop the ginger, garlic, green chillies, coriander leaves and the spring onions and keep aside.
In a sauce pan over medium heat add one tablespoon oil and add the chicken cubes. Give it a stir and cover with the lid and let it cook.You don't have to add water because the chicken gets cooked from the heat from the oil and the liquid oozing from the meat. Cook until the meat is no longer pink in the center, giving them a stir or two in between. Remove the chicken pieces and discard any liquid in the pan.
In the same pan add the remaining oil and fry (give a quick stir, you don't have to actually cook them) the chopped veggies adding them in the order as ginger, garlic, green chilly and spring onion (save some of the green spring onion for garnishing). Add the chicken stock cube and let it get mixed. Now add the soy sauce and fry for a minute, then add the cooked chicken pieces and fry them well to get coated with the sauce.
Season with freshly crushed black pepper and check for salt. Now mix the corn flour in a tablespoon of water and add to this and give it a good stir and finally add the chopped coriander leaves. Transfer to a serving bowl and garnish with the reserved spring onion.
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