Inspired, impromptu Chilli Chicken
I cant take credit for this one. I first saw this incredibly easy recipe on Finely Chopped's wonderful blog. And like I said to him, merely reading the post made me crave that Chilli Chicken. And it made me want to have it right then and there! So make it, we did!
What you need
Finely minced garlic
2-3 tablespoons of dark soy sauce
Green chillies slit
What you need to do
Heat 3-4 tablespoons of oil in a non stick pan. This is the kind of Chilli Chicken that will only taste nice if you are brave with the oil, forget about your heath for a bit and enjoy!
Add a tablespoon of finely chopped garlic and saute till slightly brown. Then, add two to three tablespoons of dark soy sauce. Add a teaspoon of green chilly sauce. Stir around until the soy sauce spreads across the pan and forms an oil slick like layer at the base.
Add sliced onion and capsicum. Stir till onion looks a bit pale. Chilli Chicken, for me, tastes best when the onions and capsicum is cooked, but still retains some of its crunch.
Throw in the chicken cut into two inch long pieces. Toss around with a ladle to ensure that the pieces cook evenly. Finely Chopped says it usually a maximum of about five minutes.
Add salt and a pinch of ajinomoto. Keep the flame high so that the chicken really absorbs the juices and flavours.
Add 5,6 slit green chillies.
Ps: this one made me wonder if its worth starting a Chilli Chicken cart somewhere around town.. :P