Chicken Fried Rice

 

Ingredients:

300 gm boneless chicken pieces (cubes)
2 eggs

4 cups cooked white rice
2 minced garlic cloves
1 cup frozen peas and carrots
1 onion (diced)

2 tbsp oyster sauce
½ cup soy sauce
Sesame oil (for stir frying)
Vegetable oil

Coriander leaves

Preparation method:

Fry chicken pieces in oil until it fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil and scramble. Remove from pan and set aside.

In a wok add 1 tsp of sesame oil and one tsp of vegetable oil, fry the diced onion and garlic for 1 minute in medium heat, add peas and carrots mix and fry it until vegetables are done to desire tenderness.

Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.

Add the scrambled egg and chicken pieces and mix well. Stir it for 3-4 minutes. You can garnish with coriander leaves.

Chicken 65

Ingredients:

1 kg skinless boneless chicken breast
1 tsp chilli powder
1/2 tsp black pepper
salt (as per taste)
2 tbsp refined wheat flour or all purpose flour

2 egg whites

1 cup butter milk
2 tbsp corn flour
1 tbsp ginger paste
1 tbsp garlic paste

2 tbsp vegetable oil
1 1/2 tbsp lemon juice
1/4 tsp orange food coloring
salt (as per taste)
oil for deep frying

Coriander leaves, slice onions, sliced lemon (for garnish)

Preparation method:

Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt. Set aside for 30 minutes.

In a deep bowl, mix all the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil (for deep fry), in a deep skillet, fry the chicken pieces until they are golden brown from all sides.

Heat two tbsp oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food colouring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil.

Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed and the meat looks dry.

Remove the skillet from heat and add lemon juice, stir well. Garnish with coriander leaves, slice onions and lemon.