These sticky hoisin chicken is ready in just 30 minutes, try & share your feedback in the comment section.
Watch this Masala TV video to learn how to make Hoisin Chicken ,Amritsari champ and Aalu matar. This show of Evening With Shireen with Chef Shireen Anwar aired on
12 September 2019.
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Hoisin Chicken:
Ingredients:
Boneless Chicken (cubed) ½ kg
Salt ½ tsp
Black Pepper ½ tsp
Corn Flour 1 tbsp
Onion (chopped) 2
Capsicum (cubed) 1
Carrot (chopped) 1
Cornflower (boiled) Few Flowers
Ingredients for sauce:
Oil ¼ cup
Garlic (crushed) 1 tbsp
Ginger (sliced) 1 tbsp
Salt ¼ tsp
Black Pepper ¼ tsp
Hoi son Sauce 3 tbsp
Oyster Sauce 1 tbsp
Chili Sauce 1 tbsp
Vinegar 1 tbsp
Stock 1 ½ cup
Corn Flour 1 tbsp
Water 2 tbsp
Method:
Marinate chicken with salt, pepper and corn flour, keep aside. Heat oil fry ginger garlic, add marinated chicken with all the vegetables and seasoning, add stock, cook till boiling. Thicken gravy with corn flour paste.
Amritsari champ:
Ingredients
Boneless chicken mince ½ kg
Coriander leaves 2 tbsp
Onion finely chopped 1 cup
Green chilies finely chopped 1 tbsp
Ginger garlic 1 tbsp
Lemon juice 2 tbsp
boiled egg 1
Bread crumbs 2 tbsp
Cheddar cheese 2 tbsp
Dry flour as required
Ice creams sticks as required
Eggs beaten 2
Bread crumbs as required
Sambal oleak 1tbsp
Sirarcha sauce 1tbsp
Method
In a bowl add chicken mince, add ginger garlic paste, lemon juice, onion chopped, coriander leaves chopped, green chilies chopped, chili powder 1 tsp, salt 1 tsp, allspice 1 tsp, black pepper powder ½ tsp, grated boiled egg, cheddar cheese grated 2 tbsp, bread crumbs 2 tbsp, mix all very well, keep aside.
Take ice cream sticks, wet your hands with water, take portion from prepared mince on your hand, put ice cream stick on it to form it into a chop shape, make it round even chop, coat in dry flour, then beaten egg, then bread crumbs, add Sambal oleak, Sirarcha sauce then leave it to rest for 30 mins, deep fry in fry pan until light golden and crisp, serve with fries and coleslaw, and any chatni of your choice.
Aalu matar:
Ingredients
Potatoes peeled / boiled ½ kg
Green Peas 1 cup
Sesame seeds roasted/fried 2 tsp
Cumin seeds 1 tsp
Onions cut into rings 2
Tomato puree 4 tbsp
Cashew nuts 10-12
Sambal oleak 1tbsp
Salt 1 tsp
Turmeric ½ tsp
Chili powder 1 tsp
Allspice ½ tsp
Mango powder ½ tsp
Coriander leaves chopped 3 tbsp
Green chilies 4 julienne
Chili garlic sauce 1tbsp
Method
Boil potatoes until tender, do not overcook. Heat oil in a wok, add cumin seeds, add onions, cook until onions light golden, add cashew nuts, fry till light golden, add tomato puree with ¼ cup water, add all the dry spices, green chilies and coriander, cook for 2 mins, add the boiled potatoes, fry for 5 mins, sprinkle sesame seeds, add boiled peas, slightly mix, remove in a serving dish, garnish with some more roasted sesame seeds, serve immediately.
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