C « My Weblog

Chilli Chicken

Ingredients
500 gms chicken
2 tbsp soya sauce
1 egg
2 tbsp corn flour
5-6 green chillies
2 green onion flour
1 tsp garlic paste
salt to taste
1/2 tsp white pepper powder
1 tsp sugar
A pinch of ajinomoto
2 cups chicken broth
1 tbsp oil
Oil to fry

Method
Take 1 tbsp soya sauce, 1 tbsp corn flour, salt, egg, in a bowl and marinate chicken pieces in the mixture for about 10-15 mins
Heat oil and deep fry the marinated chicken pieces till golden brown
Now in a separate wok, heat 1 tbsp oil and add garlic paste and green chillies and saute for few seconds
Add 2 cups chicken broth. Bring to boil and add sugar, pepper,salt, ajinomoto and remaining soya sauce
Add fried chicken pieces to it and cook for few minutes
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 mins
Serve chilli chicken hot and garnished with green onions.

Posted in C, Chilli Chicken, Recipes

Creme Caramel

Mar 15
Leave a Comment

Ingredients
1 c sugar
2 tbsp cold water
2 lg eggs
2 lg egg whites
3 c low fat milk
1 tsp vanilla extractMethod
Preheat oven to 350F. Heat a 4-quart saucepan of water to boiling on high to use for water bath later
In a 2-qt saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally
Immediately pit into 6 custard cups
In a large bowl, with wire whisk, beat eggs, egg whites, and 1/3 cup sugar until well blended
Beat in milk and vanilla. Pour custard mixture into custard cups
Place cups in large roasting pan and pour boiling water halfway up the sides. Bake 40 mins or until center of custard is set
Remove from water and cool on wire rack. Cover and chill for 4 hrs before serving
With a small spatula carefully loosen custard. Invert each onto dessert plates, tapping cup to help release custard.
Leave cup inverted so all the caramel can drip onto custard

Posted in C, Creme Caramel, Recipes