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Chengfu Chicken

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Tender chicken cooked Chinese-style – a perfect blend of sauces and greens.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Chengfu Chicken

Main Ingredients

Boneless chicken breasts,, Oil

Cuisine

Fusion

Course

Main Course-Chicken

Level Of Cooking

Medium

Calories

557

Carbohydrates

11.6

Protein

17.0

Fat

47.2

Fibers

0.6

Ingredients

  • Boneless chicken breasts, ¾ inch cubes
    300 grams
  • Oil
    4 tbsps + deep frying
  • Cornflour/ corn starch
    2 tablespoons
  • Dark soy sauce
    2 teaspoons
  • Garlic peeled
    20-25 cloves
  • Spring onion bulbs
    15-20
  • Fresh spinach leaves (palak)
    8-10
  • Salt
    to taste
  • Oyster sauce
    2 tablespoons
  • Crushed red chillies
    1 teaspoon
  • White vinegar
    1 tablespoon
  • Sichuan peppers
    8-10

Method

Step 1


Heat 2 tbsps oil in a non stick pan.

Step 2


Place the chicken pieces in a glass bowl, add cornstarch, dark soy sauce and mix. Set aside.

Step 3


Add garlic cloves to the pan and sauté on medium heat till well browned.

Step 4


Roughly chop spring onion bulbs. Tear spinach leaves and add to the garlic.

Step 5


Add a little salt and sauté for a while. Transfer into a serving bowl and set aside.

Step 6


Heat sufficient oil in a wok and deep fry chicken on high heat till golden brown.

Step 7


Drain on absorbent paper. Heat 2 tbsps oil in a non stick pan, add spring onions and sauté.

Step 8


Add chicken pieces and mix. Add oyster sauce, salt, crushed red chillies and vinegar and toss.

Step 9


Crush Sichuan peppers and add to the pan and mix well.

Step 10


Transfer into the serving bowl over the garlic-spinach mixture and serve hot.

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