What is Tangra Style?
Although chili chicken is one of the first Chinese dishes to hit the Indian shores, it has since then been modified. The earliest settlers from Tibet first settled in Kolkata. These first settlers escaping from the Chinese socialist forces brought with them their cuisine. Here the food was mixed with spices of our country to become the Tangra Chinese cuisine. This new cuisine is a far cry from the subtle tastes of the East. The new Tangra cuisine is spicy, sweet and sour all at the same time. The recipe follows below.
Why Meatigo?
Meatigo, the online meat-ordering portal, came into existence 6 months back and is growing from strength to strength. The product range comprises free range chicken & duck, mutton (cuts, chops, mince), seafood including internationally important fishes like basa and sushi grade salmon, variety of bacon, sausages, coldcuts, pork chops, steaks, ribs etc. Patrons of Meatigo have testified about its top-notch meat quality, its leanness, marbling and excellent taste. To source this premium quality produce, Meatigo has tied up with key partners and vendors like Prasuma, a name some consumers remember from their childhood. This amalgamation of vast experience, new line thinking and cutting edge technology certainly puts Meatigo in a very advantageous position. Currently, Meatigo services consumers in Delhi with plans to expand to other metros in the pipeline. The vacuum sealed high quality thermal packaging packs mean that the product stays fresh until opened.
Ingredients
250 gms boneless chicken breast
1 tsp salt
4 tsp red chilly sauce
2 -3 tsp cornflour
1 tblsp soy sauce
2 tblsp tomato ketchup
1 tsp salt
4 tsp red chilly sauce
2 -3 tsp cornflour
1 tblsp soy sauce
2 tblsp tomato ketchup
1 tbsp teriyaki sauce
2 tbsp red chili sauce
1 tsp white vinegar
2 tblsp oil
1/2 tsp ginger paste
1 tsp garlic paste
1 big onion sliced long
1/2 cup capsicum (cut into big cubes)
1 -2 green chillies
Green corainder and green onion for garnish
Oil for frying
1 tsp white vinegar
2 tblsp oil
1/2 tsp ginger paste
1 tsp garlic paste
1 big onion sliced long
1/2 cup capsicum (cut into big cubes)
1 -2 green chillies
Green corainder and green onion for garnish
Oil for frying
Procedure
- Marinate the chicken pieces in 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp cornflour. Mix well and keep for 10 – 15 minutes.
- Fry the chicken in the oil
- In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup and white vinegar. Keep aside for later use.
- In a separate pan heat 2 tblsp oil and add garlic and ginger paste. Fry till golden color and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high flame for 2 -3 minutes.Do not over cook the vegetables. The vegetables should be crunchy.
- Now lower the flame and add the sauce mixture and 1/4 cup of water.
- When slightly thick and dry, shut the flame and move it in a serving platter.
- Serve hot.
Meatigo’s products gives our Tangra Chili Chicken exactly the fresh flavours it needs. This post is in association with Food Bloggers Council of India
