|
Ingredients
|
Quantity (4 serving)
|
|
Chicken
|
4 legs, 4 breasts
|
|
Eggs
|
3
|
|
Breadcrumbs
|
250gms
|
|
Worcestershire sauce
|
|
|
Salt as required
|
|
|
Pepper as required
|
|
|
Oil to fry
|
|
|
Flour
|
100gms
|
|
Oriental sauce
|
150ml
|
|
French fries
|
400gms
|
Season the flour with salt and pepper. Marinade the chicken
in Worcestershire sauce, salt, pepper, mustard. Roll the chicken in flour until
evenly coated. Break eggs and beat lightly. Dip in egg and then coat with
breadcrumbs. Deep fry. Serve with French fries and Oriental Sauce.
Oriental sauce
|
Ingredients
|
Quantity
|
|
Tomatoes (medium)
|
6
|
|
Green chillies
|
12gms
|
|
Coriander leaves
|
5gms
|
|
Salt
|
to taste
|
|
Oil to cook
|
|
|
Pepper corns
|
2
|
|
Bayleaf
|
1
|
|
Onions
|
1
|
|
Garlic
|
15gms
|
|
Ginger
|
2gms
|
|
Tabasco
|
a pinch
|
Clean the tomatoes, slit and keep aside. Chop garlic,
ginger, green chillies and coriander leaves. Keep water for boiling. Blanch the
tomatoes and remove the skin. Remove the pulp and seed. Keep it aside. Heat the
oil. Add peppercorns, bayleaf and saute. Add garlic and saute. Add chopped
onions and saute till transparent. Add ginger, green chilli and saute till you
get an aroma. Add the blanched tomato pulp. Cook for 20 minutes. On cooking
check for seasoning (salt). Stain the sauce. Finish off with tabasco and stir
to taste. Garnish it with juliennes of ginger and chopped coriander. Serve hot
with any fried vegetarian and non-vegetarian items.
