500 gms boneless chicken cut into small cubes / I prefer with bones
3 medium onions sliced into thick pieces
2 Green capsicum cut into cubes / can add a mix of other colored bell papers also
2 carrots cut into thick slices
3 sprigs of onion grass
10 cloves garlic
2 green chillies cut into small pieces
Salt – 2/3 tsp
Black peppe -r 2/3 tsp
Ajinomoto – 1 tsp if you like
Corn flour – 2 tbsp
Soya sauce – 4 tbsp
Vinegar – 2 tbsp
Tomato sauce – 3 tbsp
White cooking oil – 3 tbsp
Water or chicken stock – 1 cup
Wash and marinate the chicken pieces with 1 tsp salt, 1 tsp pepper, 1 tbsp soya sauce. 1 tbsp vinegar, 2 tbsp corn flour and 1 tbsp garlic paste and mix it well. Keep it in the refrigerator for 2 hours.
In a non stick Frying pan add 3 tbsp cooking oil and shallow fry the marinated chicken pieces till done on medium flame till it becomes brown in color and its ready to be eaten.
In the same wok add the garlic pieces and green chillies and saute for a minuet and add onion, and carrots and cook for 2 minutes add the onion grass and capsicum and cook for another 2 minutes. Add all the left over sauces, salt, pepper etc and mix well on high flame and cook for 2 minutes. Add the chicken stock or water and cook on high flame till the gravy become dry as per requirement. Sprinkle the ajinomoto and it’s ready to be served hot with steamed rice or it can be just a cocktail snacks.
If serving as dinner as main dish add the little more water or stock and keep some gravy and before taking it off the flame add 1 tbsp corn flour mixed in 2 tbsp water and cook on low flame for 2 minutes.