Chicken Chilli dry is a famous dish of Pakistani-Chinese cuisine. In Pakistan, we dont have authentic Chinese cuisine, instead we have added our spices and sauces to make it spicy and according to our taste. This dish is damn hot, if you want to make it mild, add all the chillies in less quantity. I love this dish and whenever I make it, people love it ……
- 2 chicken breasts (skinless, boneless)
- ¼ cup oil (olive oil)
- 1 tspn minced garlic
- 1 tspn crushed ginger
- 1 tspn red pepper flakes
- ½ tspn cracked black pepper
- Salt to taste
- 2 tbspns vinegar
- 4 tbspns soy sauce
- ½ tspn Chinese salt (Ajinomoto)
- 2 spring onions (green part)(cut into branches)
- 1 red/ brown onion (cubes)(medium size)
- 4 – 8 green chillies (deseeded) (julienne cut)
- ¼ cup chicken stock
-Cut chicken breasts into 1 cm thick strips.
-Heat oil and fry ginger, garlic and red chilli flakes in it. After 5 seconds add chicken and mix well. Fry until its white. Now add the other things except green chillies and onions. Add chicken stock if the mixture is dry and sticking to the bottom.
-Stir fry for some time and let the chicken stock simmer. Now add chillies and onions. Fry for some more time until the onions get a nice golden colour.
-Take it out in a dish and serve hot with egg fried rice.