Chili Chicken Singaporean Recipe By Zubaida Tariq

Chili Chicken Singaporean recipe by Zubaida Tariq. This delightful Ramadan Recipes recipe of Chili Chicken Singaporean can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:35 - 0:15

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5978

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Submited by

Zaib from Abbottabad

Ingredients

4 chicken fillets
4 chopped garlic cloves
1 cup chicken stock
3 tbsp corn flour
Salt as required
3 tbsp soy sauce
2 tbsp vinegar
12 chopped green chilies
1 tsp sugar
2 tbsp oil
1 tsp sesame oil
For chicken fillet:
4 garlic cloves
4 whole black peppers
3 cups water
For fried rice:
2 cups boiled rice
2 eggs
1 pinch zarda color
2 finely chopped capsicum
1 cup spring onion
2 tbsp soy sauce
2 tbsp white vinegar
Salt as required
4 garlic cloves
1 tsp sesame oil
½ cup oil

Method

Boil the chicken fillet with garlic cloves, whole black pepper and 3 cups of water.
When it gets a boil, take the chicken out of it and place cuts on it. And use the water as the stock.
Now marinate those fillets with soy sauce, white vinegar, sugar, salt and corn flour for 5 to 10 minutes.
Heat the oil in wok and golden brown the garlic cloves in it and add chicken in it.
Then add soy sauce and vinegar and sauté well.
When the water dries out add the chicken stock in it and save some stock from it.
When the added stock gets a boil mix the corn flour in the remaining stock and mix in the apn now.
Now cook more when the sauce thickens add chopped green chilies.
Now stir fry the chicken in another pan and add in it.
In the end add the sesame oil in the fried rice and serve.
For making the fried rice beat the eggs with little amount of orange food color.
Heat the oil and golden brown the garlic cloves in it and add the eggs in it.
Now mix well so that egg crumbles.
Then add 2 chopped capsicum in it.
After two mins add 2 cups boiled rice, soy sauce, vinegar and sugar in it and stir fry well.
Add 1 tsp of sesame oil and 1 cup finely chopped spring onion and serve.

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