How to make Twice Cooked Fiery Chicken -

Spicy chicken cooked the chinese way.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Chicken (चिकन), Black peppercorn

Cuisine : Chinese

Course : Main Course Chicken

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For more recipes related to Twice Cooked Fiery Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Kozhi Vartha Kari Simple Chicken Curry-SK Khazana Murgh Makkai Dum Murgh

Twice Cooked Fiery Chicken

Twice Cooked Fiery Chicken Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Twice Cooked Fiery Chicken Recipe

  • Chicken 1 kilogram

  • Black peppercorn 8-10

  • Ginger 2 inch piece

  • Cinnamon 1 inch stick

  • Star anise 2

  • Fennel seeds (saunf) 1 tablespoon

  • Orange peel roughly chopped 2 inch piece

  • Celery roughly chopped 1 stalk

  • Dark soy sauce 1/4 cup

  • Sugar 2 tablespoons

  • Rice wine (optional) 2 tablespoons

  • Salt to taste

  • Cornflour/ corn starch 1 tablespoon

  • Oil 4 tablespoons

  • Spring onion chopped 1

  • Green chillies sliced 4

  • MSG 1/4 teaspoon

  • Sesame oil (til oil) 1 teaspoon

Method

Step 1

Clean, wash and pat dry chicken. Lightly crush peppercorns, ginger, cinnamon, star anise, fennel seeds and tie them along with orange peel and celery into a bundle in a muslin cloth.

Step 2

Take a deep pan, place the chicken and pour three litres of water. Add soy sauce, sugar, rice wine, one teaspoon salt and spice bundle. Stir the mixture and bring to a boil.

Step 3

Reduce heat and simmer for five to six minutes or until the chicken is almost cooked. Remove from heat and let the chicken marinate in this cooking liquour for at least three to four hours.

Step 4

Remove the chicken and cut into ten to twelve pieces. Reserve one cup of cooking liquour in which chicken has been cooked and mix cornflour in it. Heat oil in a wok or a pan, add chicken pieces and stir-fry for two to three minutes.

Step 5

Add spring onion, green chillies and continue to stir-fry for another minute. Stir in cornflour mixture, reserved cooking liquour, MSG and cook on high heat for a minute, stirring continuously.

Step 6

Adjust seasoning, drizzle sesame oil and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.