Fusion Chicken Satay

Fusion Chicken Satay

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 4

  • 1/2 kg boneless chicken cubes

  • 2 tsp ginger garlic green chilly paste

  • 2 tsp schezwan sauce/ chutney

  • 2 tsp Salt

  • 1 tsp pepper powder

  • 4 tsp cornflour

  • 4 tsp maida

  • 2 cheese cubes or cheese slices

  • 2 tsp vinegar

  • 1 tsp soya sauce

  • 1 egg

  • 2 cups Oil

  • 4 tsp butter

  • 1 cup milk or chicken stock

  • 1 cup water

  • Wooden sticks soaked in water for 30 minutes

  • 1 red bell pepper cut into sticks and stir fried

  • 1 yellow bell pepper cut into sticks and stir fried

  • 1 handfull of Spring onion greens for garnishing

Directions

  • 01

    Marinate chicken cubes with Ginger Garlic Green chilly paste.... Salt.. half tsp Pepper powder... 2 tsp Cornflour ... 2 tsp Maida and Egg for atleast 15 minuted

  • 02

    Now skew chicken pieces at little distance in each wooden stick and deep fry in oil on medium flame

  • 03

    For preparing red sauce... Heat oil...add schezwan sauce... half tsp pepper powder...vinegar...soya sauce... salt... saute for a minute

  • 04

    Then add 2 cups water...bring to a boil and add 1 tsp cornflour mixed in little water stirring continuously to avoid lumps

  • 05

    Cook for 2 minutes and your red sauce is ready .

  • 06

    For preparing white sauce... Heat butter...add 2 tsp maida and saute until color changes

  • 07

    Slowly add chicken stock or milk...stirring continuously to avoid lumps

  • 08

    Add grated cheese or cheese slices and mix gently...Add salt if needed note: cheese slice tastes better than cheese cube

  • 09

    Cook just for a minute and your white sauce is ready

  • 10

    For arrangement of serving... Spread red sauce in a serving plate Arrange chicken sticks on the plate Pour red sauce over the sticks again

  • 11

    Then pour white sauce all over the sticks generously

  • 12

    Garnish with stir fried bell peppers and chopped spring onion greens.

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