Dragon chicken (restaurant style dragon chicken)

      Dragon chicken is a Indo-Chinese dish. I think they got the name because of the real dragon chicken whose foot are red and this dish is also rich red color.(today I didn’t add any artificial food color for that red color).They go well as side dish for egg fried rice or chicken noodles. When the chicken is fried and cooked in right temperature ,the chicken dish will be crispy and the chicken inside will be juicy. The chicken can be marinated earlier and fried and sautéed when guest over or party.

Ingredients:

Marination:

Chicken - 1/2 kg( 1.10 lb)

Egg- 1

Black pepper- 1/2 tsp

Salt- as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Maida/all purpose flour- 3 tbsp

Corn flour-3 tbsp

Dragon chicken preparation:

Oil- 2 tsp

Ginger- 2 tbsp(2” peice)

Garlic-2 tbsp(3 big cloves)

Red chili- 5

Cashew-10

Capsicum/bell peppers-1 cup sliced(different colors)

Onion-1/2 sliced

White pepper- 1 tsp

Salt-as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Chili sauce- 1 tbsp

Water- 1 tbsp & 1/2 cup

Corn flour slurry- 2 tbsp water & 1 tsp corn flour/corn starch

Green onion

Recipe :

1. In a bowl,add thin striped chicken ( breast peice preferred), along to that add 1 egg ,followed by pepper and salt. Followed by vinegar and soya sauce. Mix all the wet ingredients with chicken and then add maida/all purpose flour and corn flour. No need to add any water. Just egg moisture is enough to coat the chicken. Cover and marinate the chicken for 30 minutes( vinegar helps the chicken to be tender ).

2. After 30 minutes, using a fork ,drop the marinated chicken one by one into medium hot oil( very hot oil make chicken turn hard and rubbery inside).cook for 5-6 minutes in medium flame till the outer layer is crispy and inside should be juicy.

3. For dragon chicken preparation, in a skillet add oil and add chopped garlic,ginger, red chili and cashew . Sauté for few minutes and add capsicum/bell pepper and sliced onion. Cook till the capsicum is half cooked.(half cooked capsicum/bell peppers give nice crunch to the dish).

4. Once the capsicum/bell pepper cooked, add white pepper(add black pepper if not available), salt,vinegar,soya sauce and chili sauce. Sprinkle some 1 tbsp water and mix the sauce with vegetables.Finally add fried chicken,1/2 cup water and sauté for just 2 minute in high flame to coat the sauce on chicken and chicken shouldn’t  lose its crunchiness. Garnish with green onion and serve with chicken fried rice,egg fried rice and chicken noodles.

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Vegetable Crepe in tamil|வெஜிடபிள் கிரீப்|Savory crepe|வெஜிடபிள் ஸ்டபுட் தோசை

 Vegetable crepe is combination of Indian filling and   France crepe. Generally it prepared either sweet or savory. The filling is differed. Sweet version are filled with banana,sugar or drizzled with honey. Today, I have made savory one filled with vegetables,paneerand cheese mixed with Indian spices. It can be served for breakfast or filling evening snack. The crepe alone can be served as it is. The outer layer of crepe will be soft because of all purpose flour  and inside cheesy with vegetables.

Ingredients:

Crepe batter:

All purpose flour/maida- 1 cup

Milk - 1 cup

Water -  1 cup

Egg - 1 (add 1/2 cup yogurt for egg alternative)

Chili flake - 1 tsp

Cilantro- Chopped

Butter- 1 tbsp melted

Stuffing:

Garlic- 3 chopped

Green chili-1 finely chopped

 onion- 1 

Green capsicum/ green peppers- 1 

Carrot- 1

Potato- 1

Paneer- grated 1 cup

Cheese- 1 cup

Salt - required

Chili powder-1/2 tsp

Jeera/cumin powder -1/2 tsp

Chaat masala- 1/2 tsp

Ketchup - 1 tbsp

Cilantro - few

Recipe:

* slice onion,green pepper,carrot.

*Boil potato and grate to avoid lumps.

* Grate paneer and cheese.

1. Crepe preparation:

1. In bowl ,add all ingredients under crepe preparation and mix well.( The batter should not be thin nor thick.The batter should be right consistency to pour the batter and easy to fold while stuffing)

2. In a skillet, apply oil and pour batter, prepare a thin crepe. ( don’t have to be crispy). Once it is cooked,before it turn crispy,remove and save it in a plate.

2.Crepe filling preparation:

  1.In a kadai, add 1 tbsp oil. Followed by chopped garlic, green chili and red onion.

  2. Once onion sauted well, add carrot,capsicum,potato and paneer. Once sauté for few minutes,add spices and cook for 2-3 minutes till raw smells fades. 

  3. Add ketchup and cilantro. Mix well and transfer to a bowl.

  4. Let it cool down and add shredded cheese.( Adding cheese to hot filling, will melt cheese immediately and become sticky).Mix well.

3.Crepe stuffing.

   1. Mix all purpose flour/maida with water in a bowl to seal the crepe.

    2. Place prepared filling on top of crepe and seal on four side with batter prepared with maida/all purpose flour. (Cheese lovers can add shredded cheese on top of the filling for extra cheese ness)

4.Crispy crepe preparation:

   1. In a skillet,add oil or butter and cook the stuffed crepe till outer layer is crispy and brown. Also, inside the cheese melts.( Butter gives extra cripsiness to the crepe).

Note:

* Crepe alone can be served as it is as savory crepe.

* Stuffing and spices can be altered according to individual preferences.

* Instead of Indian spices, can add Italian seasoning  and chili flakes for filling.

*  Use 1/2 cup yogurt/curd for vegetarian instead of egg.

  

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