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Feast on Chinese cuisine

Taichin chicken

Try this

Taichin chicken

Ingredients

Diced chicken leg, boneless: 250 gm

Oil: 100 ml

Dry red chilli: 5 gm

Ginger and garlic, sliced: 20 gm

Szechwan pepper corns: 5 gm

Soya sauce: 7 gm

Rice wine vinegar: 5 ml

Chilli oil: 2 ml

Spring onions, chopped: 25 gm

Salt: 3 gm

MSG: 5 gm

Sugar: 5 gm

Marination

Egg white: 1

Refined flour: 5 gm

Corn flour: 30 gm

Baking powder: 3 gm

Water: 5 ml

Salt: 1 gm

MSG: 5 gm

Procedure

Mix all the marinating ingredients to form a batter. Heat oil in a wok below smoking point. Mix the diced chicken in the batter so that all pieces are coated. Deep fry till cooked and crisp. Drain and keep aside.

In the oil left in the wok, sauté dry red chilli and Szechwan pepper corn. Add sliced garlic and ginger and sauté.

Now add soya sauce and seasoning. Add the fried chicken and toss, adding the spring onion. Finish with vinegar and chilli oil. Remove to a plate and serve hot.

Ingredients

Lobster, cleaned and de-veined: 300 gm

Garlic, chopped: 15 gm

Ginger, sliced: 10 gm

Onion, diced: 10 gm

Red and yellow capsicum, diced: 20 gm

Black bean seeds, chopped: 10 gm

Soya sauce: 10 ml

Chicken stock: 90 ml

Salt to taste

MSG: 5 gm

Sugar: 5 gm

Spring onion, diced: 20 gm

Corn flour: 40 gm

Oil: 100 ml

Egg: 1

Procedure

Cut, clean and de-vein the lobster and marinate with salt, ajinomoto, corn flour and egg. Keep aside. Dice the lobster. Heat oil in a wok to below smoking point and stir fry the lobster until done. Drain.

Add chopped garlic, ginger and black beans to the oil in the wok and sauté. Add diced onion and capsicum and sauté again for a while. Add the fried lobster dices, and stock. Season and cook for 1/2 to 1 minute. Add spring onion. Thicken with corn flour .

Serve hot.

(Recipes contributed by Chef Shi Yuan He, from Black Lotus, Taj Chandigarh. He is in town at the Taj Krishna, Golden Dragon for a Chinese food fest)

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