Chicken stock for soups

This is the basic Chicken stock recipe which does 80% of the work while preparing various chicken soups, just prepare it & freeze it for future use.

Makes 10 cups
INGREDIENTS

• 1/2 kg Chicken cleaned( keep whole or cut into 8 big pieces)

• 1 Onion sliced

• 1 tsp crushed garlic

• 1 tsp crushed ginger

• 1 tsp Salt

• 12 Cups water

PROCEDURE
Put all the ingredients in a cooker. Pressure cook for 15 minutes. Cool & remove the meat from the bones( This meat can be used in soups, fried rice, noodles). Add the bones to the liquid in the cooker along with 1 cup of water & cook for another 10 minutes. Strain & use.
*Stock can be made in advance & frozen in the freezer compartment & used when required or freeze as cubes.

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Dry Chilli Chicken

Dry Chilli Chicken

INGREDIENTS

• 500gms Chicken

• 6-8 green chillies slit lengthwise

• 3 tbsp Oil

• 1-2 Spring Onions Cut into 1/2” pieces

MARINADE

• 2 tbsp Ginger Garlic Paste

• 4 tbsp Soya Sauce

• 1 tbsp Vinegar

• 1 tsp red chilli powder

• 1 tsp Sugar

• 1/2 tsp Ajinomoto

• 1/2 tsp Salt

• 2 tbsp Sherry

PROCEDURE

Marinate the chicken pieces in the marinade for at least 2 houurs. Heat oil. Fry green chillies lightly & remove. Add the marinated chicken pieces along with marinade. Fry well till it dries up. Mix in green chillies & serve sprinkled with spring onions & mixed with sherry.