Corn Fried Rice & Chicken Chili Dry
Ingredients for Chicken Chili Dry:
Chicken bones thinly sliced ½ kg
Soy sauce 2 tbsp
Salt 1 tsp heaped
White pepper 1 tsp
Chinese salt (optional) ¼ tsp
Onion 1 medium (sliced)
Green chilies 5-6 (sliced)
Garlic paste ½ tsp
Oil ¼ cup
Soy sauce 2 tbsp
Salt 1 tsp heaped
White pepper 1 tsp
Chinese salt (optional) ¼ tsp
Onion 1 medium (sliced)
Green chilies 5-6 (sliced)
Garlic paste ½ tsp
Oil ¼ cup
Method:
Heat oil in a wok. Add garlic paste, stir, add the chicken, fry for around 5-6 minutes until it changes color and turns white. Add the rest of the seasoning. Cook on high flame. Put sliced onion and green chilies in the end. Toss for only 2 minutes. Serve immediately.
For Corn Fried Rice:
Rice boiled ½ kg
Sweet corn 1 cup
Salt 1 tsp
Black pepper ½ tsp
Soy sauce 1 tbsp
Capsicum 2 (cut into cubes)
Coriander leaves ¼ cup
Oil 1 tbsp
Butter 2 tbsp
Sweet corn 1 cup
Salt 1 tsp
Black pepper ½ tsp
Soy sauce 1 tbsp
Capsicum 2 (cut into cubes)
Coriander leaves ¼ cup
Oil 1 tbsp
Butter 2 tbsp
Method:
Heat oil and butter in a pan, add sweet corn, saute. Add boiled rice, rest of the ingredients including capsicum and coriander leaves. Mix well and serve!
