I have mentioned earlier that I started my experiments with cooking in our kitchen when I was a kid. I always preferred making something ‘Different’. Seeing this my Dad gifted me a cookbook, ‘My Favourite Recipes Chinese’ by Bhanu Ravindran. This is the book that familiarised me to the basic culinary terms like marination, blanching, basting etc. The book had pictures in it, which helped us (self and my little sis) decide the menu for the day. My little sis Suzo, as I fondly call her, used to be my assistant. My Dad and Mom were not allowed into the kitchen while we were in action. It used to be a fun session for us. Playing loud music and dancing away while chopping, frying and cooking. After we were done, the kitchen resembled a Tornado hit zone. Boy!! was it a sight to see??? Gotta ask my parents. However, we sure did enjoy every moment irrespective of the results. The thought of it always brings a smile to my face 🙂
The recipe I am sharing with you is adapted from the above mentioned book.
Source : My Favourite Recipes Chinese by Bhanu Ravindran
- 1 kg Chicken
- 100 gms Ginger
- 300 gms Onion
- 1 tablespoon Chilli powder (adjust according to you taste)
- 1 teaspoon Soy sauce
- 1 tablespoon Tomato sauce
- 1 1 tablespoons Garlic finely chopped tablespoonsVinegar
- 1 tablespoon Vinegar
- 1/2 teaspoon Pepper powder
- one lime Juice of
- to taste Salt
- 1/2 teaspoon Ajinomoto MSG /
- Cut chicken into pieces. Clean, wash and marinate the chicken with soy sauce, 1/8 teaspoon colour, lime juice and salt for at least 2 hours.
- Grind the ginger, garlic and onions to a fine paste. Heat a pan and add oil. Fry the chicken pieces till golden brown and drain them in an absorbant paper.
- In the remaining oil, add the ginger-onion paste and saute till the raw smell goes off.
- Add the chilli powder, vinegar, MSG, pepper powder, tomato sauce, remaining colour and the fried chicken along with salt and mix well.
- Cook till the gravy thickens.
- Remove from fire and transfer to a serving plate. Garnish with chopped spring onion.