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Shanghai chicken is a delectable dish that hails from Shanghai cuisine. Shanghai meals usually have a red and lustrous appearance because of soy sauce as a condiment. The soy sauce and oil are used in large quantities. Many different techniques are used to prepare food, including baking, stewing, braising, steaming, and deep-frying. Salted meats and preserved veggies are frequently used in a variety of recipes to enhance them. In Shanghai cuisine, sugar is a key component, especially when combined with soy sauce. While preserving the natural flavours of raw foods, Shanghai cuisine places a strong emphasis on the use of condiments. In comparison to certain other Chinese cuisines, it strives for flavour lightness and has a mellower, slightly sweeter flavour. In Shanghai chicken, small chunks of chicken thigh are used to make this Chinese stir fry dish. Garlic, ginger, and spring onions are mixed with the chicken before it is drenched in a flavorful, slightly gooey dark sauce. Serve over white rice so that you can sop up the delicious sauce, and maybe some green vegetables as a side.
Here's how you can make Shanghai Chicken at home
Ingredients
1. Chicken boneless
2. Chopped garlic
3. Chopped ginger
4. 8-10 green chillies chopped
5. Chopped Onion
6. Chopped Spring Onions
7. Poppy seeds
8. Sesame seeds
9. Crushed peppercorns
10. Cornflour
11. All-purpose flour
12. Eggs
13. Sugar
14. Soy sauce
15. Red Chilli sauce
16. Vinegar
17. Tomato sauce
18. Butter
19. Oil
20. Salt
Directions
1. Wash and clean the chicken pieces well.
2. Add cornflour, maida, salt, crushed pepper, and beaten eggs to a mixing bowl. Mix well.
3. Coat the chicken pieces with the marinade and deep fry them.
4. Cook the chicken until the chunks are nicely golden brown.
5. Take out and keep on a paper napkin.
6. Melt the butter in a wok over high heat.
7. Add sesame and poppy seeds. Stir for a short while.
8. Add the garlic and ginger now. Saute well.
9. Now add the chopped green chillies and onions.
10. Sprinkle some sugar and salt. Cook on a medium-high flame.
11. Cook for 3-4 minutes until the onion appears translucent.
12. Add 1 cup of water, tomato sauce, and red chilli sauce. Mix well.
13. Cook the sauce over low heat until it reaches a medium thickness
14. Now add vinegar, spring onions, and fried chicken.
15. Cook on low heat for 2 more minutes.
16. Serve hot with rice.
Tips
1. If you want to give it an Indo-Chinese touch, you can garnish it with some coriander leaves.
2. This dish should be served right away after cooking since the longer you leave it, the thicker it will get.
3. If you want additional gravy, do not throw the chicken stock; instead, use it in the same manner.
