Chicken Shanghai

Shangai chicken is a popular Chinese chicken preparation. Usually it is not white in color; here i made it with little difference to serve this as a gravy with Indian touch.
Ingredients:

1. Boneless chicken cut into thin strips- 1/4 kg
2. Corn flour-1 tbsp
3. Beaten egg- 1/2 of an egg
4. Pepper powder- 1/4 tsp
5. Salt-to taste
6. Oil-for frying
7. Garlic chopped-1 tbsp
8. Ginger chopped-1 tbsp
9. Green chilly chopped- 2 nos
10. Soya sauce- 1/4 tsp
11. Vinegar-1 tbsp
12. Pepper powder- 1/4 tsp
13. Carrot thinly chopped- 1/4 cup
14. Capsicum chopped-1 small
15. Coriander leaves chopped-1 tbsp
16. Cashew nut-5 nos
17. Roasted Peanut- 1 tbsp

Preparation:

• Soak cashews and pea nut in little warm water for 20 minutes.
• Make a smooth paste out of it along with the soaked water.
• Marinate chicken strips with beaten egg, corn flour, pepper powder and salt.
• let it rest for half an hour in fridge.
• Deep fry it in the hot oil until crispy and done.
• Heat a table spoon of  oil from the fried oil, add chopped ginger, garlic and green chillies.
• Saute for a minute and add soy sauce, pepper powder and vinegar.
• Add chopped carrot and capsicum and little salt; toss well.
• Add  cashew-peanut paste along with 1/2 cup of water.
• When it boils for few minutes and just starts thickening  add fried chicken pieces.
• Sprinkle coriander leaves on top and switch off the flame; serve hot.

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