Search This Blog

Follow me here

Wednesday, February 20, 2013

Chinese Chicken gravy


Serves 2

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour approx


  • 500 gms boneless chicken
  • Oil for deep frying

For marinade:

  • 1 egg
  • 1 tsp each ginger garlic paste
  • 1 tsp black pepper
  • 1 tbsp soya sauce
  • 1 tbsp vinegar
  • Salt to taste
  • Cornflour for dipping (1 cup)

For gravy:

  • 2 cups chicken stock/ water/ stock cube water
  • 1/2 cup water + 3 tbsp cornflour (mixed together)
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 tbsp chopped green chilli
  • 2 tbsp chopped white spring onion
  • 1 tbsp soy sauce (dark)
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1 tsp black pepper
  • Salt to taste


  1. Marinade boneless chicken cubes with salt, pepper, ginger garlic paste, soy sauce, vinegar and egg for about 30 min or 1 hr. Till then you can prepare the gravy. 
  2. After 1 hr of marination dip each chicken piece into the cornflour and deep fry till cooked and set aside.
  3. Heat 3 tbsp of oil in a wok. Add grated ginger, garlic and green chillies. Once they turn light golden (do not burn) add spring onion and saute well. 
  4. Add chicken stock, soy sauce, vinegar, sugar, salt and pepper. Bring to a boil and slowly add the cornflour mixture. Lower the heat and once the gravy starts to thicken add the fried chicken pieces and stir well. 
  5. Continue cooking on low heat for 2 more min and check the seasoning again and adjust if needed. 
  6. Remove from the flame and pour into a serving dish and garnish with green spring onion chopped. 
  7. Serve hot with fried rice or noodles.

No comments:

Post a Comment