How to make Crackling Spinach Chicken-SK Khazana -
Two delicious Chinese dishes served together to make a brilliant dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken legs, Spinach (पालक)
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Crackling Spinach Chicken-SK Khazana checkout Steamed Ginger Chicken With Asian Greens, Kung Pao Chicken-SK Khazana, Dragon Chicken-SK Khazana, Chicken Teriyaki . You can also find more Main Course Chicken recipes like Thai Rice Bowl Nimbu Dhania Kukkad Murgh Sabz Resham Adraki Murgh - SK Khazana
Crackling Spinach Chicken-SK Khazana Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Crackling Spinach Chicken-SK Khazana Recipe
Boneless chicken legs cut into 1/2 inchSpin pieces 400 grams
Spinach shredded 2 cups
Salt to taste
White pepper powder to taste
Soy sauce 1 tablespo teaspoon
Garlic chopped 3 1/2 teaspoons
Red chilli flakes 1 1/2 teaspoons
Cornflour 1 tablespoon
Oil to deep fry
Sesame oil 1 tablespo teaspoon
Ginger chopped 1 teaspoon
Celery chopped 1 teaspoon
Dried red chilli 1
Sugar 1 teaspoon
Medium onion quartered and layers separated 1
Cornflour slurry 2 teaspoons
Fresh coriander leaves chopped 1/2 tablespoon
Spring onion greens chopped 1.2 tablespoon
Method
Step 1
Put chicken pieces in a bowl. Add salt, pepper powder, 1 tablespoon soy sauce, 1 teaspoon garlic, 1 teaspoon chilli flakes and cornflour. Mix well and set aside for 10-15 minutes.
Step 2
Heat sufficient oil in a kadai. Deep-fry spinach till crisp. Drain on absorbent paper.
Step 3
Deep-fry chicken pieces in the same oil till crisp. Drain on absorbent paper.
Step 4
Heat 1 tablespoon sesame oil in a non-stick pan. Add 1½ teaspoons garlic, ginger and celery, mix and sauté till fragrant.
Step 5
Break and add red chilli along with 1 teaspoon soy sauce and mix well. Add ¼ cup water and stir.
Step 6
Add salt, sugar, onion and cornflour slurry and mix. Add fried chicken and mix well.
Step 7
Add coriander leaves and spring onion greens and mix well. Set aside.
Step 8
Heat 1 teaspoon sesame oil in another non-stick pan. Add remaining garlic and sauté till lightly browned. Add remaining chilli flakes, fried spinach and salt and toss well.
Step 9
Transfer the chicken onto a serving platter. Top with the crackling spinach and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
