Hunan is a province in south-central China. Hunan cuisine is well known for its hot spicy flavour, fresh aroma and deep colour. This dish is made of simple ingredients but very tasty. 🙂

Preparation time: 10 mts

Cooking time : 15 mts

Serves: 4

Ingredients for the marinade:

• Chicken breasts – 1 (Cut in to thin long pieces)
• Corn flour – 2 tsp
• Light soy sauce – 1/4 cup
• Green chilli sauce – 2 tsp (optional)
• Vegetarian oyster sauce – 1 tsp

Mix all the ingredients and keep it in the fridge for an hour.

Other ingredients:

• Onion – 1 (medium)diced
• Garlic – 5 minced
• Ginger – 1″ minced
• Spring onions – 1 plant (chopped thinnely)
• Oil – 2 tsp
• Water – 3/4 cup

Ingredients for tempering:

• Dry red chilli – 7- 8
• Curry leaves – 3 stems
• Oil – 2 tsp

Method:

1. Heat oil in a pan and add the marinated chicken pieces and cook in medium fire till it’s almost done. Do not throw away the excess marinade.
2. When the chicken is cooked take it out and keep it aside.
3. In the same pan add in the onions, garlic and ginger and saute for a minute.
4. Add back the chicken to the pan.
5. Mix water to the remaining marinade and pour it over the chicken and allow it to boil.
6. The corn flour we have added in the chicken pieces will make the gravy thick. If its too thick add some more water as needed.
7. In the mean time place a pan in another gas and heat oil for tempering.
8. Add the dry chillies and roast it. Be careful not to burn it.
9. Add in the curry leaves, when the curry leaves have stopped spluttering take it off the fire and add it to the chicken and slowly mix everything together.
10. Serve immediately.

Notes:

• Non – stick pan will be ideal for this dish since it requires less oil and cooks faster.
• If this dish sits for a while the gravy will continue to thicker. So Prep all the ingredients ahead and start cooking just few minutes before meal time. 🙂