Serves 2 as a starter
Chicken Chilli Dry Fry is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.
What you need…
• 2 Tablespoons cornflour
• 6 teaspoons soy sauce
• 150g chicken breast, cut into bite-size chunks
• 3 Tablespoons oil
• 1 small onion, roughly chopped
• 0.5 green pepper, sliced into strips
• 1–3 green chillies (to your taste), chopped
• 1 teaspoon ground black pepper
• 0.5 teaspoon red chilli flakes
• 1 tomato, roughly chopped
• 2 spring onions, chopped
• a few coriander leaves, for garnish
How to make it…
1. Mix the cornflour with 4 teaspoons of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.
2. Heat oil to a medium-hot heat. Fry the chicken until all the pieces are sealed (about 2–3 minutes), then set aside.
3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes).
4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.
5. Add the rest of soya sauce and mix in well.
6. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.
7. Garnish with spring onion and coriander and serve fresh.
If you enjoy this dish then start looking out for other Hakka Chinese dishes, a distinct Indo-Chinese cuisine that developed from a small group of people who settled in Kolkota from China.
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