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Ginger Chicken

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I have mentioned earlier that I started my experiments with cooking in our kitchen when I was a kid. I always preferred making something ‘Different’. Seeing this my Dad gifted me a cookbook, ‘My Favourite Recipes Chinese’ by Bhanu Ravindran. This is the book that familiarised me to the basic culinary terms like marination, blanching, basting etc. The book had pictures in it, which helped us (self and my little sis) decide the menu for the day. My little sis Suzo, as I fondly call her, used to be my assistant. My Dad and Mom were not allowed into the kitchen while we were in action. It used to be a fun session for us. Playing loud music and dancing away while chopping, frying and cooking. After we were done, the kitchen resembled a Tornado hit zone. Boy!! was it a sight to see??? Gotta ask my parents. However, we sure did enjoy every moment irrespective of the results. The thought of it always brings a smile to my face 🙂

The recipe I am sharing with you is adapted from the above mentioned book.

Ginger Chicken

Source : My Favourite Recipes Chinese by Bhanu Ravindran

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Ginger Chicken
I have mentioned earlier that I started my experiments with cooking in our kitchen when I was a kid. I always preferred making something 'Different'. Seeing this my Dad gifted me a cookbook, 'My Favourite Recipes Chinese' by Bhanu Ravindran. This is the book that familiarised me to the basic culinar
Servings
Ingredients
  • 1 kg Chicken
  • 100 gms Ginger
  • 300 gms Onion
  • 1 tablespoon Chilli powder (adjust according to you taste)
  • 1 teaspoon Soy sauce
  • 1 tablespoon Tomato sauce
  • 1 1 tablespoons Garlic finely chopped tablespoonsVinegar
  • 1 tablespoon Vinegar
  • 1/2 teaspoon Pepper powder
  • one lime Juice of
  • to taste Salt
  • 1 - 1/2 cups Oil (if using nonstick pan you can reduce the quantity of oil)
optional
  • 1/4 teaspoon Tandoori Colour
  • 1/2 teaspoon Ajinomoto MSG /
Servings
Ingredients
  • 1 kg Chicken
  • 100 gms Ginger
  • 300 gms Onion
  • 1 tablespoon Chilli powder (adjust according to you taste)
  • 1 teaspoon Soy sauce
  • 1 tablespoon Tomato sauce
  • 1 1 tablespoons Garlic finely chopped tablespoonsVinegar
  • 1 tablespoon Vinegar
  • 1/2 teaspoon Pepper powder
  • one lime Juice of
  • to taste Salt
  • 1 - 1/2 cups Oil (if using nonstick pan you can reduce the quantity of oil)
optional
  • 1/4 teaspoon Tandoori Colour
  • 1/2 teaspoon Ajinomoto MSG /
Instructions
  1. Cut chicken into pieces. Clean, wash and marinate the chicken with soy sauce, 1/8 teaspoon colour, lime juice and salt for at least 2 hours.
  2. Grind the ginger, garlic and onions to a fine paste. Heat a pan and add oil. Fry the chicken pieces till golden brown and drain them in an absorbant paper.
  3. In the remaining oil, add the ginger-onion paste and saute till the raw smell goes off.
  4. Add the chilli powder, vinegar, MSG, pepper powder, tomato sauce, remaining colour and the fried chicken along with salt and mix well.
  5. Cook till the gravy thickens.
  6. Remove from fire and transfer to a serving plate. Garnish with chopped spring onion.
Recipe Notes

Serve with Basic Fried Rice:

Basic Fried Rice


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  1. Kunjumol says:

    I tried this today…it was good but I found it tasted like our ‘inji curry’, may be my measurements were not correct and also I didnt add the MSG( I know it makes a lot of difference) .And wat abt the garlic?? when we have to add the garlic? Anyway everyone enjoyed the new taste!!! Thank you

  2. Mareena Jerrish says:

    Kunjumol. Sorry about missing out the garlic ..Edited the post 🙂 As for the inji curry part, ginger taste will be more as we are putting lotsa ginger and after all..its ginger chicken 🙂 Glad u liked it..and thanks for pointing out the typo 🙂

  3. anonymous says:

    miss those days!!!!!!!!!!!!!!

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