Ingredients non vegetarian 4 servings

• 1 1/2 cup boiled rice.
• 1 bunch spring onion greens.
• 1 chicken stock cube.
• 2 tbsp oil.

• 500 g chicken fingers.
• 2 tbsp cornflour.
• 1 tbsp green chilly sauce.
• 1 tbsp ginger-garlic paste.
• 1 tbsp soy sauce.
• 1 beaten egg.
• 2 tbsp oil+ to deep fry.
• 8-10 cloves garlic.
• 2 onions(cubed).
• 4 tbsp tomato ketchup.
• 1 tbsp red chilly sauce.
• salt to taste.

Directions

1. Marinate the chicken with cornflour, green chilly sauce.ginger-garlic paste,soy sauce and egg and leave for 2 hours.
2. Heat sufficient oil in a wok and deep fry the chicken pieces till crispy and golden brown in colour.
3. Heat 2 tbsp oil in a pan add garlic and onios saute for a minute.
4. Add tomato sauce and red chilly sauce,stir till the sauce becomes thick,add chicken pieces and half of spring onion greens.Keep aside.
5. To prepare the rice heat oil in a pan,add rice and spring onion green,crumble the chicken stock cube and add it.stir for a while.
6. Transfer the rice in a serving plate and top it with dragon chicken and serve hot.

Comments