| Marination: |
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| chicken cubes |
250g |
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| egg |
1, beaten |
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| cornflour |
1tbsp |
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| black pepper |
1/2tsp |
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| ginger/ garlic paste |
1tsp |
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| soy sauce |
2tsp |
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| red chilli |
to taste |
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| salt |
to taste |
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| Gravy: |
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| capsicum |
1, square cubes |
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| spring onion |
3, chopped |
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| green chillies |
3, chopped |
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| cabbage |
1/2 cup, sliced |
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| pineapple chunks |
1 cup with juice |
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| chilli tomato ketchup |
1 cup |
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| sugar |
2 tbsp |
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| vinegar |
2tbsp |
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| water |
1 cup |
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| oil |
4tbsp |
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| Method: |
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| Combine
chicken with all the ingredients for marination and set aside for 30 minutes. |
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| In
a bowl, mix together chilli tomato ketchup, vinegar, sugar and 1 cup of
water; set aside. |
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| Heat oil in
a wok, stir fry marinated meat on high flame for 2 minutes. |
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| Add in
capsicum and cabbage, continue to stir fry for another 3 minutes. |
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| Now
add the ketchup mixture and keep stirring on low heat until the gravy
thickens. |
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| Stir
in pineapple chunks with their juice, spring onions and green chillies. |
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| Bring to
boil on high heat for 2 to 3 minutes but keep on stirring. |
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| (Taste the
gravy and adjust the spice as per your taste, to make it more sweeter, add
more sugar and for tanginess add more vinegar) |
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| Serve hot
with plain or egg fried rice. |
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| Serves 4. |
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