Serves: 4
This one is really easy and flies off the table in no time. You can make it dry (for which I would recommend using chicken wings) or with a little gravy, for which you can use any cut. I’ve used a whole chicken, cut to medium sized pieces.
Ingredients:
- Chicken – 1 kg, cut medium
- Grated Ginger – 4 tablespoons
- Jaggery/ Raw sugar or Honey – 2 tablespoons
- Tarovti mirchi/ Birds eye chilli/Kanthari or any other spicy fresh red chilli – 4, chopped
- Dark Soy Sauce – 2½ – 3 tablespoons
- Red chilli sauce – 1 tablespoon
- Salt to taste (careful, as you will have a fair amount of saltiness from the soy)
Garnish:
- Red and green chillies – 1 each, chopped small
Method:
- To a casserole with a well fitting lid, add all the ingredients except the garnish.
- Cook on high flame stirring the chicken around until it comes to a boil.
- Turn down the heat to low, cover and leave to cook for 15 minutes or until the chicken looks like its cooked through.
- Continue cooking for another 15-20 minutes without the lid, allowing the gravy to thicken.
- At this point, add a tablespoon or two of cornflour slurry and cook for a few more minutes.
- Garnish with finely chopped red and green chillies.
- Soy Chicken goes well with Mushroom Rice.