Monday, May 27, 2013

Chicken Hong Kong

250 grams boneless chicken cut into 1 inch cubes
2 tablespoon soya sauce
1/2 egg
3 tablespoon cornflour
1 teaspoon white pepper powder
2 tablespoon vinegar
1 teaspoon sugar
1 cup chicken stock
1/2 teaspoon sesame oil
2 inch ginger sliced
1 tablespoon garlic, chopped
4 broken red chillies
4 green chillies chopped
1 tablespoon spring onions chopped
5 tablespoon oil + extra for frying

  • Marinate the chicken with 1 tablespoon soya sauce, egg, 2 tablespoon cornflour, 1/2 teaspoon pepper powder, 1 tablespoon vinegar and salt. Allow to marinate in the refrigerator for one hour.
  • Deep fry the marinated chicken pieces until golden and keep aside.
  • Heat 2 tablespoon oil in a wok and saute the spring onions, ginger, garlic, green chillies and red chillies on a high flame for 30 seconds.
  • Pour the chicken stock into this and allow to simmer.
  • Meanwhile in a bowl mix together 1 tablespoon soya sauce, 1/2 teaspoon pepper powder, 1 teaspoon sugar and 1 tablespoon vinegar.
  • Pour this to the simmering chicken stock and continue cooking for 30 seconds.
  • Now add the fried chicken. Mix well and let it cook for 30 seconds.
  • Mix 1 tablespoon cornflour in half a cup of water. Pour this little by little into the simmering chicken, mixing simultaneously until the required consistency(thick gravy) is attained.
  • Add the sesame oil and check the seasoning and add more salt if required. Your dish is now ready to be served.


  1. uff... this looks too good... just like your blog name, i'm drooooling here... :)

  2. Luking yummalicious... will give a try this sunday!!!!!!

  3. Try it out Jessica, you can add few cashews too while sauting the spring onion, garlic n all.

  4. Adore the explosion of flavors and certainly its a big drool.


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