This is a Chinese style dish as interpreted by chef Sanjeev Kapoor - chicken pieces cooked with broccoli and bell pepper in a thick sauce, and garnished with sesame seeds.
The recipe is adapted from Khana Khazana by Sanjeev Kapoor.
Ingredients:
400 g chicken fillets, cut into bite size pieces.
2 eggs
6 tbsp cornstarch
2 tbsp soy sauce
2-3 garlic cloves, crushed
1 bell pepper
1 small broccoli (florets)
2 tbsp dry sherry
500 ml chicken stock
1/2 tsp white pepper
1/4 tsp cinnamon
1 tbsp oyster sauce
toasted sesame seeds for sprinkle
season to taste
Method:
Mix eggs, 4 tbsp of cornstarch, salt to taste, 1 tbsp soy sauce into the chicken pieces. Leave aside for half an hour.
Blend remaining soy sauce, sherry, chicken stock, salt to taste, white pepper, cinnamon and oyster sauce in a jug.
Heat sufficient oil in a wok or a deep frying pan and deep fry marinated chicken in batches until light golden (2-3 minutes) over high heat.
Remove and drain onto an absorbent kitchen towel.
Heat some more oil in a wok, add the garlic and stir fry briefly.
Add broccoli florets and the bell pepper and continue to stir-fry for a couple of minutes.
Stir in sauce and spice mix and bring it to a boil. (Cook 4-6 minutes more on this stage if you prefer softer vegetables).
Blend remaining cornstarch in 1/2 cup of cold water, stir it into the pan and cook for 1-2 minutes or until the sauce starts to thicken, stirring continuously.
Add fried chicken and cook for 2 more minutes on medium heat.
Sprinkle with some toasted sesame seeds, serve hot and enjoy!
Bon Appetit!
