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Thursday, March 19, 2015

Indo-Chinese Chilli Chicken (or Prawn) Recipe

This is based on recipes online and an interpretation by a local fusion restaurant that I used to frequent. While there are other alternative recipes that possibly taste better, I find that this is the quickest and easiest version.
- chicken (purchase diced for quicker preparation time. This recipe also works very well with prawns if you're more keen on seafood.)
- onion
- capsicum
- tomato sauce
- soy sauce
- chilli sauce
- tomatoes (fresh or canned and diced, optional)
- egg (optional)
- cornflour (optional)
- garlic (optional)
- ginger (optional)
- spring onion (optional)
- lemon juice (optional)

Coat chicken with bicarbonate soda if desired (meat tenderiser. This step is not required at all if chicken is diced into small enough pieces and cooked well) and then wash off in cold water. Marinade chicken in corn flour, egg, salt, pepper (optional step). Fry off chicken in pan. Create sauce by using tomato sauce, soy sauce, chill sauce add add to pan (add water to mixture if it reduces too far over time). Add onion and capsicum to pan as well to cook through. Add garlic, ginger, lemon juice, etc... to taste... Goes well with rice or crusty bread.

The following is what it looks like.
https://nishkitchen.wordpress.com/category/indo-chinese/
https://nishkitchen.wordpress.com/tag/chilli-chicken-recipe/

http://www.indianfoodforever.com/indo-chinese/chinese-chilli-chicken.html
http://food.ndtv.com/recipe-boneless-chilli-chicken-98809
http://www.boldsky.com/cookery/non-vegetarian/chicken/indo-chinese-chilli-garlic-chicken-recipe-053009.html?PageSpeed=noscript

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