Creamy Chinese Butter Chicken
Creamy Chinese Butter Chicken

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Creamy Chinese Butter Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Creamy Chinese Butter Chicken dishes you make.

Alright, don’t linger, let’s task this creamy chinese butter chicken formula with 21 elements which are absolutely easy to have, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Creamy Chinese Butter Chicken:
  1. Take 700 g - - 800 g Chicken Fillet - cut into strips (use thigh fillet for juicy meat)
  2. Need A. Marinate Chicken strips in:
  3. Make ready 2 tbsp oyster sauce
  4. Take 1 tsp of ground pepper
  5. Provide of B. To coat the chicken fillet
  6. Prepare 1/2 C plain flour
  7. Give 1/2 C - corn flour
  8. Make ready 1/2 C - rice flour
  9. Need 2 tsp chicken seasoning powder
  10. Give - C. Gravy or Sauce
  11. Require 3 tbsp of butter
  12. Take 1 tbsp - minced garlic
  13. Make ready 5 of bird’s eye chillies (finely chopped)
  14. Take 4 sprigs of fresh Curry leaves
  15. Get 1 Can evaporated milk
  16. You need 1 tbsp of full condensed milk
  17. Prepare 2 tsp - fish sauce
  18. Require to taste - chicken seasoning powder
  19. You need for Some ground white pepper
  20. Make ready to taste for Salt
  21. Take 1 tsp for FULL corn flour + 2 tbsp water (to thicken the gravy)
Creamy Chinese Butter Chicken process:
  1. Marinate chicken strips in mixture A for at least 30mins or more. It’s okay to Skip this step if you are rushing.
  2. Mix B well. Coat marinated strips in B. Fry untill chicken strips are cooked through. Set aside.
  3. Prepare gravy. Add ingredients In C to hot wok/pan in the order of ingredients listed - heat butter till melted, saute garlic then add chopped birds eye chilies and curry leaves over medium heat (be careful, this one pops).
  4. Then pour evaporated milk, condensed milk, fish sauce and season with chicken cube/chicken seasoning powder to taste. Add white pepper. Stir and taste. Add salt if necessary. Lastly, add corn flour mixture. Stir till gravy slightly thicken. Off the heat. Pour over fried chicken strips. Serve hot with white rice.

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