Bangalore Ginger Green Tea And Soya Chicken
2 large onions, chopped into shreds
A 3” stick of fresh ginger, peeled and julienned
¼ cup of soya – use a dark soya that’s rich in flavour
1 cup of green tea – not too strong, should not have a bitter flavour
Cooking oil – nothing with a strong flavour, regular sunflower oil is fine
3 green chilies, sliced lengthwise
1 tsp of full jeera (cumin) & 1 tsp of jeera pwdr
Salt and pepper to taste
1 kg of chicken – either boneless or curry pieces will work
1.Heat a little cooking oil in the wok on a medium flame, add the full jeera, let it start to crack and add the jeera powder, chilis and ginger, stir let the flavour seep into the oil for a few seconds. Do not let it burn.
2.Add the onions and stir. Sauté till the onions go translucent. Add the chicken and stir till all the flavours are well mixed. The chicken should be sealed now (each piece should have turned a creamy white).
3.Add the soya, green tea, salt and pepper. Stir well and cover the wok.
4.Leave it to cook for about 20 minutes, stirring occasionally and checking the chicken to see when it’s cooked through. When the chicken is almost cooked, remove the lid and lower the flame a little to let the dish dry out slightly.
5.Remove from the flame when the chicken is done, and serve with plain rice, noodles or flat bread.
6.You can easily spice this recipe up or stretch it into a slightly more healthy meal by adding vegetables like carrots, bok choi, broccoli, or anything else you fancy, to it. Just remember, the softer the vegetable the quicker it cooks.
7.Play around and add things to suite your tastes, it really is very easy and adaptable. I’ve even made it with boiled eggs rather than chicken!