Fried Rice is a regular on my menu and I always make a side to go with it. I usually make a gravy as I find plain fried rice a bit too dry for my taste. Yesterday I made this chicken and loved the simple taste of it. It is a perfect accompaniment to the rice although it is a bit time consuming. The quantities of the seasonings given below are as per taste and can be increased or decreased according to personal preference.
Ingredients - Serves 4
500 Gms Chicken Breasts (Boneless and Skinless)
Oil To Fry
For the Marinade
4 Tbsp All Purpose Flour
4 Tbsp Cornflour
Salt To Taste
1 Tsp White Pepper or Black Pepper
1 Tsp Soy Sauce
1/2 Cup Water
For the Gravy
1 Cup Diced Onion
1/2 Cup Chopped Spring Onion
1/2 Cup Diced Capsicum
1/2 Cup Chopped Baby Corn (Optional)
1 Tbsp Finely Chopped Garlic
1 Tbsp Finely Chopped Ginger
3 Green Chilies (Slit Halfway Vertically)
3 Tbsp Soy Sauce
1 Tbsp Vinegar
Salt To Taste
White Pepper or Black Pepper To Taste
1 Tsp Cornflour
1 Cup Water
2 Tbsp Oil
Clean and wash the chicken breast. Place a chicken breast in a Ziploc bag and seal tight. Pound with a rolling pin or mallet to flatten the breast. Repeat with all the pieces. Place on a cutting board and rub salt and pepper on the breast. Cut into two inch pieces. Keep aside.
In a big bowl, mix all the marinade ingredients. It will be thick so add water till everything is well mixed. If needed add extra water. Add the chicken to the marinade and keep aside.
Heat the oil for the gravy in another pan. Add the ginger, garlic, green chilies, onion, spring onion, capsicum, baby corn and saute till the onions are soft. Add the soy sauce and vinegar and saute for a minute. Add the salt and pepper and taste. Adjust seasonings accordingly. Turn off the heat and keep aside.
Heat oil in a frying pan and shallow fry the marinated chicken on a medium flame, turning once, till golden brown. Check for doneness and remove on a kitchen towel to absorb excess oil.
Dissolve the cornflour in the water. Place the gravy mixture back on heat and once hot add the cornflour. Mix well and cook for a minute. Add more water if you prefer a thinner gravy. Add the chicken and lower the flame. Cover and cook for a minute.
Serve hot with fried rice.