While the Tomato Egg Drop Rice was nothing to write home about, this one turned out to be a hit - despite me deciding to make it just to mitigate the risk of having only Tomato Egg Drop Rice for lunch. Boy! Do I know Risk Management or what!
Without much ado, here is the recipe (from another episode of the same program on Zee Marathi channel - Amhi Saare Khawayye):
Cut the boneless chicken in thin slices and add them to a bowl. Add dry roasted sesame seeds, sugar, salt, chilli flakes, sesame oil, finely chopped ginger, finely chopped garlic, finely chopped onion and spring onion (the green part). Mix thoroughly. Shallow fry red dry chillies and make their paste with water. Add this paste to the chicken along with soya sauce and vinegar. Marinate for 15-20 minutes.
(I let it marinate for a good 3-4 hours)
For the Kimchi Salad - Mix together red chilli paste, finely chopped ginger, dry roasted sesame seeds, fish sauce, salt, spring onion (the green part), sesame oil, vinegar, sugar and pepper. Add cabbage leaves, cucumber pieces, thin slices of onion and mixed sprouts. Add pineapple pieces, if you want. Mix well.
(I am not going to add ginger next time I make it because it gives a rather sharp taste to the dish)
Shallow fry the chicken pieces with little oil.
Put iceberg lettuce in the plate, add kimchi salad on it. Then add tomato slices and finally add the barbequed chicken.
Without much ado, here is the recipe (from another episode of the same program on Zee Marathi channel - Amhi Saare Khawayye):
Cut the boneless chicken in thin slices and add them to a bowl. Add dry roasted sesame seeds, sugar, salt, chilli flakes, sesame oil, finely chopped ginger, finely chopped garlic, finely chopped onion and spring onion (the green part). Mix thoroughly. Shallow fry red dry chillies and make their paste with water. Add this paste to the chicken along with soya sauce and vinegar. Marinate for 15-20 minutes.
(I let it marinate for a good 3-4 hours)
For the Kimchi Salad - Mix together red chilli paste, finely chopped ginger, dry roasted sesame seeds, fish sauce, salt, spring onion (the green part), sesame oil, vinegar, sugar and pepper. Add cabbage leaves, cucumber pieces, thin slices of onion and mixed sprouts. Add pineapple pieces, if you want. Mix well.
(I am not going to add ginger next time I make it because it gives a rather sharp taste to the dish)
Shallow fry the chicken pieces with little oil.
Put iceberg lettuce in the plate, add kimchi salad on it. Then add tomato slices and finally add the barbequed chicken.
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