Chicken Hot and Sour Soup, Chilli Chicken Dry and Egg Fried Rice

Ingredients

• 500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh)
• 1 tbsp Ginger Garlic Paste
• 3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce)
• 0.75 tsp Black Pepper Powder (0.5 tsp for marinade, 0.25 tsp for sauce)
• 3 tbsp Maida (All-purpose flour)
• 4 tbsp Cornflour (3 tbsp for marinade, 1 tbsp for slurry)
• 1 pcs Egg (Large, beaten)
• 0.5 tsp Salt (For marinade, or to taste)
• 2 cup Vegetable Oil (For deep frying)
• 2 tbsp Sesame Oil (For stir-frying)
• 6 cloves Garlic (Finely chopped)
• 1 inch Ginger (Finely chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
• 1 pcs Capsicum (Medium, cut into 1-inch cubes (any color))
• 2 tbsp Red Chilli Sauce (Adjust to spice preference)
• 1 tbsp White Vinegar
• 1 tbsp Tomato Ketchup
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Spring Onion Greens (Chopped, for garnish)
• 2 tbsp Water (For cornflour slurry)

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, maida, 3 tbsp cornflour, beaten egg, and salt.
   • Mix thoroughly until each piece of chicken is well-coated with the batter.
   • Let it marinate for at least 15-20 minutes at room temperature.
2. 2

   Fry the Chicken

   • Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
   • Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
   • Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
3. 3

   Prepare the Sauce and Sauté Vegetables

   • In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, vinegar, tomato ketchup, 0.25 tsp black pepper, and sugar (if using). Set aside.

Ingredients

• 4 cup Basmati Rice (cooked and chilled, preferably day-old)
• 3 pcs Egg (large)
• 3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
• 5 cloves Garlic (finely minced)
• 1 inch Ginger (finely minced)
• 2 pcs Green Chilli (finely chopped, adjust to taste)
• 1 pcs Carrot (medium, finely diced)
• 0.25 cup French Beans (finely chopped)
• 1 pcs Capsicum (small, finely diced (any color))
• 0.25 cup Spring Onion Whites (chopped)
• 0.25 cup Spring Onion Greens (chopped, for garnish)
• 2 tbsp Soy Sauce (naturally brewed)
• 1 tbsp Red Chilli Sauce (or sriracha)
• 1 tsp White Vinegar (or rice vinegar)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 1 tsp Salt (adjust to taste, as soy sauce is salty)

Instructions

1. 1

   Prep Vegetables and Eggs

   • Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
   • In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2. 2

   Scramble the Eggs

   • Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
   • Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
   • Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3. 3

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
   • Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.