This Chinese Hakka style popular gravy dish was invented in Mumbai and is on every Chinese menu today in all Hakka style restaurants.
For marinade: | ||
Boneless chicken cubes | 2 Pound (((1 kg approx.))) | |
Egg | 1 | |
Corn starch | 2 Tablespoon | |
Grated ginger | 1 Tablespoon | |
Grated garlic | 1 Tablespoon | |
Minced green chili | 1 Teaspoon | |
Light soya sauce | 2 Tablespoon | |
For gravy: | ||
Spring onion bulbs | 5 , slice | |
Grated ginger | 1 Tablespoon | |
Grated garlic | 1 Tablespoon | |
Minced green chili | 1 Teaspoon | |
Minced red chili pepper | 1/2 (((optional))) | |
Ketchup | 1 Cup (16 tbs) | |
Chilli garlic paste/Sambal oelek | 1 Cup (16 tbs) | |
Soya | 2 Tablespoon (((to taste))) | |
Chicken stock | 2 1/2 Cup (40 tbs) | |
Salt | To Taste | |
Pepper | To Taste | |
Cornstarch slurry | 1 Teaspoon | |
Sliced onion/Shallots | 1/4 Cup (4 tbs) | |
Green peppers | 1/4 Cup (4 tbs) | |
Chopped coriander/Cilantro stems | 2 Teaspoon |
Please watch the video for directions!