Chicken Fried Rice with Chilli Chicken

Chilli Chicken – Homestyle version. No added food color and

ajinomotto (MSG).

300 g boneless chicken, cut into 1- inch pieces (preferably boneless

chicken from leg joint. This portion is very soft in texture. Collect chicken leg bones separately from butcher.

Approximately 500 g chicken required for 300 g boneless chicken. Remaining will

be bones. Reserve bones for chicken stock).

1 tablespoon all purpose flour (maida)

1 teaspoon ginger juice (grate 1 tablespoon fresh ginger.

Tie in clean muslin cloth and squeeze out juice. If this step is difficult, use

half teaspoon thick ginger – garlic paste).

250 g oil (to deep fry

chicken)

Wash and clean chicken pieces. Drain out water thoroughly.

Wipe boneless chicken with a clean and

soft kitchen towel. In a bowl, mix

chicken pieces with beaten egg, corn flour, all purpose flour, ginger juice or

ginger – garlic paste, pepper and salt. Cover

and keep aside in refrigerator for half an hour.

Heat oil in a pan / karahi on high heat. Reduce the heat to

medium and deep fry chicken until golden color. 8 – 10 pieces at a time. Drain

out from the oil and place on kitchen towel to absorb extra oil.

In a pressure cooker, boil

• 175 – 200 g chicken bones with 1 ¼ cup water (1/2 - inch level
• above chicken), ½ teaspoon salt and ¼ teaspoon turmeric powder. Pressure
• cook for 3 quick whistles. Allow the cooker to cool naturally. Strain chicken
• stock with the help of a fine sieve. Chicken stock will be 1 cup.
• 1 onion, cut into ½ - inch cubes, separate each layer
• 2 green chillies, finely chopped
• 1 teaspoon chopped ginger
• 6 garlic cloves, finely chopped
• 1 capsicum, remove seeds and cut into ½ - inch cubes
• 1 tablespoon + 1
• teaspoon Hoisin sauce (Hoisin sauce easily available @ all leading super
• markets)
• 1 tablespoon dark soy sauce
• 1 teaspoon corn flour (Dilute corn flour in 50 ml water and
• make a smooth solution)
• 1 tablespoon chopped spring onion (green part)
• In a small bowl, mix
• Hoisin sauce, soy sauce, vinegar. Keep it ready.
• In a pan, heat oil. Reduce the heat to medium and fry onion,
• chopped chilli, garlic and garlic till
• light color. Do not make crisp and golden.
• Add capsicum and fry for 3 – 4 minutes.
• Add sauce mix, chicken stock and diluted corn flour solution. Adjust salt if
• required. Cover with a lid and boil on a medium heat for 5 minutes (until it
• boils vigorously).
• At this stage, add deep fried chicken and chopped spring
• onion. Mix well. Boil on a low heat for
• 5 minutes. Serve hot with fried rice or noodles.
• 2 cups (standard measuring cup of 200 ml / 8 oz capacity)
• cooked and cooled rice
• 1 cup (200 g) boiled & shredded chicken pieces, boneless
• 2 onions or 1 bunch spring onions, finely chopped
• 6 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 1/2 to 3/4 teaspoon salt to taste
• 1/2 teaspoon pepper powder

In a wok / pan, heat oil.

Fry chopped onions and garlic till fragrant and pink in

color.

Add chopped green chilli and soy sauce. Stir well.

Add rice and shredded chicken pieces. Mix well.

Add salt to taste and pepper powder. Mix well.

Stir well on a low heat for

5 minutes until all the ingredients well combined.

Serve hot with any curries / gravy dishes of your choice.