Indo-Chinese Ginger Chicken

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..


    1. Mullai

      Thats funny, its the number of any item used. So, in the recipe it was saying 5 green chilies and for chicken its 4 breast tender strips (approx… to 1/2 kg or 1 pound) I got that fixed. Thanks.

  1. shammu

    Am a big fan of your website and I learnt cooking from your site only.It’s been my bible always. I was looking for the chicken recipe I tasted years back in Shanzi restaurant in annanagar. One comment mentioned it tasted like that, so planning to give this a try tonight. I have a doubt, you have mentioned about marinating the chicken with ginger pieces and then again asked to add the ginger strips along with veggies.A bit confusing there,could you please clarify? Should we not fry the chicken along with the ginger strips in the very first step itself?

    1. Mullai

      Hi Shammu,
      Thanks for your feedback. I’m very glad to hear.. actually those fine cut ginger does go into the marination. Its ginger chicken and you need to infuse the chicken with some ginger flavor(it does get fried along with the chicken) and ginger garlic paste goes into the dry gravy. (you can also use finely chopped that way you get the crunchy feel when take a bite) I did edit the recipe and you can proceed with the preparation. Hope this helps and get back after trying. Please also share a pic of the same if you can on our facebook page. Thanks.

  2. raji

    superrrrrrrrrrrr……..jez now made it….awesome same taste as SHANZI (Annanagar,chennai).my fav restaurant back in my college days(10 yrs ago).thanks soooo much Mullai Mam.

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