Description:

batter-fried chicken strips in a thick spinach sauce

Source:

Rochelle Gonsalves

Serves/Makes:-

Ingredients

• 1 lb (.5 kg). boneless chicken (cut into strips)
• 4 tbsp (60 ml) cornstarch
• 1/4 lb (.1 kg). spinach (blanched and finely chopped)
• 2 eggs (lightly beaten)
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) vinegar
• 2 tsp (10 ml) finely chopped garlic
• oil for frying and cooking
• 1-1/4 tsp (6 ml) green chillies (ground to a paste)
• salt
• pinch of MSG (optional)

Preparation

• Mix chicken with one beaten egg, salt and 2 tbsp (30 ml) cornstarch.
• Deep-fry the chicken strips in hot oil till golden.
• Drain and keep aside.
• Heat 1 tbsp (15 ml) oil in a pan, and add grlic - fry till aromatic.
• Then add spinach and saute for 30 seconds.
• Add sugar, green chilli paste, MSG and saute for 15 seconds.,
• Next, add 1-1 1/2 cup (125 ml) water or chicken stock, salt, and bring to a boil.
• Dissolve 2 tbsp (30 ml) cornstarch in little water and add to the boiling gravy.
• Stir until thickened.
• Add the fried chicken strips and 1 beaten egg, and stir with a fork or knife to prevent the egg from getting lumpy.
• Simmer for 2 minutes, and then remove from heat.
• Add vinegar and mix gently.

Comments

Always add vinegar or any other sour ingredients at the end, preferably after removing from heat, to prevent the gravy/dish from tasting a bit bitter.