DICED CHICKEN WITH DRY RED CHILLI

Chicken Breast Dried red chillies Egg

Salt

Soy sauce Cooking wine Cooking oil Cornstarch White sugar Green Onions Ginger Garlic 500-550 gm 20-25 gm 1 1 tsp 1 soup spoon 1 soup spoon 100 gm 2.5 tsp 1 tsp little 5 gm 8-10 gm

INGREDIENTS

PREPARATION

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 stirfry for a few seconds to finish. Serve it warm. (Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)

Chop tuna and season with soy sauce – keep it separate. Finely chop avocado, add lemon juice, salt and onion to it. Place a ring mould and spread avocado mixture evenly. Then place a smaller ring mould and place seasoned chop tuna. Arrange slices of avocado on tuna. Garnish it with a tuna cube. Serve it warm with rice crisp.

(Courtesy: Executive Chef Yutaka Saito, Simply Sushi by PVR)

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