Chicken Chilli Dry with Egg Fried Rice
Translated from Hindi, the language of the video.
Haris and Momin cooked this in a Facebook video, in Hindi. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Saba zahid on SeeMeCook
A spicy, savory combination of lightly fried chicken thigh pieces tossed in a chili-soy-oyster sauce and egg fried rice with vegetables. The rice is finished with ground sesame and olive oil for extra flavor.
- Time
- 55 minutes
- Cuisine
- Southeast Asian
Ingredients
- 1 g
- 2 g
- 9 g
- 4 g
- 4 g
- 50 g
- 40 g
- 5 g
- 30 g
- 16 g
- 8 g
- 35 g
- 1 g
- 1 g
- 120 g
- 40 g
- 100 g
- 6 g
- 25 g
- 18 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 385 g per serving.
Steps
Cut the boneless chicken thighs into long, cube-shaped pieces.
In a bowl, season the chicken with ½ teaspoon black pepper, 1 teaspoon white pepper, and ½ tablespoon salt. Add ½ tablespoon corn flour, ½ tablespoon maida, and one beaten egg; mix thoroughly to coat the chicken. Let it rest for 10–15 minutes.
Heat oil in a frying pan for shallow-frying. Fry the chicken pieces until lightly golden, turning as needed; do not over-fry, or they will become dry. Remove the chicken from the pan, leaving 3 tablespoons of oil in the pan for the sauce.
Add 1 teaspoon ginger-garlic paste to the reserved oil. Fry briefly for about 10–15 seconds; do not let it cook for long.
Add 2 tablespoons chili paste to the pan.
Add 1 tablespoon soy sauce, ½ tablespoon dark soy sauce, and 2 tablespoons oyster sauce. Keep stirring the sauce with a spoon.
Season the sauce with ½ teaspoon white pepper, ½ teaspoon black pepper, and salt to taste, bearing in mind that the soy sauce is already strongly flavored.
Add about half a bowl of water, along with a little ginger and some red chili for color. Stir, then return the fried chicken to the pan and mix it through the sauce until coated. The transcript does not give a cooking time or sauce-reduction cue.
For the egg fried rice, heat 3 tablespoons oil in a wok until hot.
Add 2 beaten eggs to the wok and scramble them. Break the cooked egg into small pieces.
Add the chopped carrot and bell pepper. Season with 1 teaspoon salt and white pepper, then sauté the vegetables while breaking the egg into small pieces.
Add the cooked rice and mix it with the egg and vegetables. The transcript does not state the rice quantity or how it was prepared.
Grind 2 tablespoons olive oil and 2 tablespoons sesame seeds together into a paste, then add the paste to the rice.
Add 1 tablespoon chicken powder and mix everything thoroughly. Cook over high heat until the rice is ready; no duration or visual doneness cue is stated.
Serve the chicken chili dry and egg fried rice hot.
Notes
The transcript does not give a rice quantity, exact vegetable quantities, or a clear preparation method for the rice. It also does not specify a measured amount for the ginger and red chili, or a precise cooking time for the sauced chicken or final rice. “Half a bowl” of water is ambiguous and has been cautiously interpreted as ½ cup.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 882
- Protein
- 72 g
- Carbs
- 9 g
- Fat
- 61 g
- Fiber
- 1 g
Where the calories come from
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