Millennium Post

Diced Chicken with Dry Red Chilli


Chicken Breast 500-550 gm

Dried red chillies 20-25 gm

Egg 1

Salt 1 tsp

Soy sauce 1 soup spoon

Cooking wine 1 soup spoon

Cooking oil 100 gm

Cornstarch 2.5 tsp

White sugar 1 tsp

Green Onions little

Ginger 5 gm

Garlic 8-10 gm


Clean the chicken breasts and dice them. Mix a soup spoon of soy sauce, a soup spoon of cooking wine, egg white, and a teaspoon of cornstarch, and marinate the diced chicken for about 20 minutes in a bowl. Clean the dried red chilli peppers and cut them into small pieces. Clean and chop the green onions. Then, clean and dice the ginger and garlic.

Heat cooking oil in a wok over high flame. Add the marinated chicken cubes and fry them until they are golden. Drain them and remove them to a plate. Leave some cooking oil in the wok, and using a high heat stir-fry the dried chillies for 45 seconds to release the spice. Re-add the fried chicken cubes, and stir-fry until they start to take on the red colour of the chillies. Add the chopped green onions and stir-fry for a few seconds to finish. Serve it warm.

(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)

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