Ingredients:
To prepare chicken:
chicken, cut into small pieces – 500 gms.
cornflour – 1 tbs
1 cup water
salt – 1 tsp
oil for deep frying
To make sauce:
cornflour – 3 tbs
1 cup water
soya sauce – 1 tsp
salt – 11/2 tsp
chilli sauce – 1/2 tsp
Pepper powder – 1/2 tsp
3 pinches of ajinomoto
tomato sauce – 6 tbs
vinegar – 11/2 tbs
1/2 small carrot, sliced
1 small capsicum, sliced thin
sugar – 2 tsps.
1 pinch of salt
oil – 2 tbs
1 small onion, quartered
2 slices pineapple, chopped (optional)
2 stalks spring onion, chopped – for garnishing
Method:
1. In a small bowl mix together – cornflour mixed with 1 cup water and soya sauce, 11/2 tsp. salt, chilli sauce, pepper powder, ajinomoto, tomato sauce and vinegar – and keep aside.
2. Cook carrots and capsicum with a pinch of salt for 2 minutes and keep aside.
3. Pour 2 tbs. oil in a saucepan. Add quartered onions and fry lightly for a minute.
4. Add the above sauce mixture to the saucepan. Keep stirring constantly till a glaced gravy forms. Add sliced carrots, capsicum and sugar. Mix and simmer for 2 minutes.
5. To serve – pour sauce over the fried chicken pieces and chopped pineapple slices.
6. Serve garnished with spring onions.

Ingredients:
chicken, skinned cut into small pieces – 800 gms.
To marinate chicken:
soya sauce – 1/2 tbs
garlic ginger paste – 1 tsp
salt – 1 tsp
Mix soya sauce, garlic ginger paste and salt into the raw chicken pieces. Keep aside for at least half an hour.
To fry chicken pieces:
Make a batter of 1 raw egg white, 1 heaped tbs. cornflour and 1/2 tbs. maida.
Mix the batter into the raw chicken pieces. Deep fry the chicken pieces till golden brown and keep aside.
To make the sauce:
oil – 11/2 tbs
1 small onions, sliced
garlic ginger paste, crushed or chopped – 1/2 tbs
soya sauce – 1/2 tbs
chilli sauce – 1 tsp
4 green chillies, chopped
cornflour – 1 heaped tbs.
3/4 cup of water
2 pinches of ajinomoto
salt – 1 tsp
chopped spring onion – 1 tbs
Method to make sauce
1. Heat 11/2 tbs. oil in a kadai.
2. Add sliced onion, fry lightly for a minute.
3. Add ginger garlic paste, fry lightly for a minute.
4. Add soya sauce, chilli sauce, green chillies, cornflour mixed in 3/4 cup of water, ajinomoto and 1 tsp. Salt, stir till a smooth sauce forms.
Serve by pouring hot sauce on chicken pieces. Garnish with chopped spring onions.

Ingredients:
broiler chicken, skinned and cut into medium sized pieces – 1 kg
chilli sauce – 1 tbs
soya sauce – 1 tbs
garlic ginger paste – 1 tbs
salt – 11/2 tbs
1/4 cup water
1 cub bread crumbs
oil for shallow frying
Method:
1. Put chicken in pressure cooker.
2. Add chilli sauce, soya sauce, garlic ginger paste, salt, water, close the cooker and cook for 3 minutes.
3. Open the cooker and evaporate all the water, if any.
4. Keep aside cooked chicken and cool until warm.
5. When chicken is warm, roll into bread crumbs.
6. Shallow fry in a tawa, adding enough oil as when frying fish or eggs.
7. Fry chicken pieces till golden brown.
Serve with chilli sauce.

Ingredients:
chicken, cut into small pieces – 500 gms
chilli sauce – 1 tsp
garlic ginger paste – 1 tsp
salt – 11/4 tsp
A pinch of ajinomoto
Method to marinate chicken:
Mix together chilli sauce, garlic ginger paste, salt and a pinch of ajinomoto and rub into raw chicken pieces. Keep aside for at least half an hour.
To make batter:
maida – 2 tbs
cornflour – 1 tbs
1 raw egg
water – 1 tbs
A pinch of soda
salt – 1/2 tsp
oil for deep frying
Mix all the ingredients – maida, cornflour, raw egg, water, salt and soda into a smooth batter.
Dip each piece of raw chicken into the batter and deep fry till golden brown.
Serve as a snack.

Ingredients:
Chicken (cooked and shredded) – 1/2 cup
Mushrooms (chopped) – 2
Soya sauce – 2 tsps
Chilli powder – 1/8 tsp
Ginger (grated) – 1/2 tsp
Vinegar – 11/2 tsp
Spring onion (chopped finely) – 1
Chicken stock – 4 cups
Cornflour (mixed with 1/2 cup water) – 1 tbsp
Salt – to taste
Sugar – to taste
Method:
Bring the stock to a boil. Add to it all other ingredients (except cornflour) and let boil once again. Add the cornflour mixture, let boil and serve hot.

This soup is prepared like sweet- corn soup only. Use 1/2 cup of cooked and shredded (boneless) chicken. Fry it with the spring onion. Rest of the ingredients as well as the method is the same as that for sweet -corn soup.

Ingredients:
Chicken (cleaned) – 1
Spring onions (chopped finely) – 11/2
Ginger (chopped) – 1″
Cucumbers (shredded) – 4
White sauce – 4 tbsps
Soya sauce – 3 tbsps
Sesame oil – 2 tsps
Sugar – 2 tsps
Salt – to taste
Ajinomoto – 2 pinchful
Method:
Cover the chicken with water and boil for 1 hour along with onion and ginger. Shred the chicken.
Add seasoning to the white sauce and mix with the chicken. Also mix in the cucumbers. Serve at once.

Ingredients:
Chicken (cooked & shredded) – 1/2 cup
Pineapple (cubed) – 1/8 cup
Carrot (cubed) – 1/8 cup
Spring onions (sliced thinly) – 1/8 cup
Corriander leaves (chopped) – 1 tbsp
Sesame seeds roasted – 1 tsp
For the dressing:
Spicy chilli oil – 1 tsp
Ginger (ground to a paste) – 1/2 tsp
Vinegar – 1/2 tsp
Soya sauce – 1/2 tsp
Pepper – to taste
Salt – to taste
Method:
Combine all ingredients in a big bowl (except sesame seeds). Transfer into a serving bowl and chilli thoroughly. Serve sprinkled with sesame seeds.