Shredded Chilli Chicken

seanieclarke

anyone know where you can buy the ingredients for this delicious dish?

it would save me from geting it in de chinese so often!

cheers

rediguana

Maybe leave out some of the more obscure ingredients and you could be in business. Most decent supermarkets (Superquin etc) should have them.

http://www.spiderkerala.com/kerala/recipes/ViewRecipe.aspx?RecipeId=53

The Hill Billy

That recipe looks damn fine (with the exception of the orange food colouring).

However, I think that the OP is looking for the more common chinese-style dish of Shredded Salt & Chili Chicken. Seanie - Correct me if I'm wrong.

Off the top of my head I'd take the following approach to this...

Poach a couple of chicken breasts for 10-15 mins depending on size
Gently shred into bite-sized strips
Make a tempura batter & add some chili powder & a good amount of salt
Slice an onion & a few scallions
Chop a red chili or two & a clove of garlic or two

Dip chicken in batter & shallow fry in batches until golden & set aside in a warm dish
When all chicken is fried, remove most of the oil from the pan/wok
Stir-fry onions, scallions, chili & garlic for 2-3 mins & add to chicken
Add more salt to taste

If you give this a shot let me know how you get on. I'll do likewise.

BaZmO*

Hill Billy wrote:

That recipe looks damn fine (with the exception of the orange food colouring).

However, I think that the OP is looking for the more common chinese-style dish of Shredded Salt & Chili Chicken. Seanie - Correct me if I'm wrong.

Off the top of my head I'd take the following approach to this...

Poach a couple of chicken breasts for 10-15 mins depending on size
Gently shred into bite-sized strips
Make a tempura batter & add some chili powder & a good amount of salt
Slice an onion & a few scallions
Chop a red chili or two & a clove of garlic or two

Dip chicken in batter & shallow fry in batches until golden & set aside in a warm dish
When all chicken is fried, remove most of the oil from the pan/wok
Stir-fry onions, scallions, chili & garlic for 2-3 mins & add to chicken
Add more salt to taste

If you give this a shot let me know how you get on. I'll do likewise.

A few years back I worked part time doing deliveries for a Chinese take-away and while I was waiting for the deliveries I'd watch the chefs and see how they'd do the dishes. The above recipe is about right, although I wouldn't poach/simmer the chicken for so long as it would become too tough especially considering that it will be cooked again when frying it. 7-10 mins depending on size would be more apt.

seanieclarke

hey

thanks for the help folks.i just saw it now.

ill try that recipe out and let u know

thanks again