The Empire of the Dragon meets the Indo-Chinese Fusion.
Your favorite restaurant CGF Café Golden Feast brings you the fiery dish- The Dragon Chicken! It is a true culinary delight and a mouthwatering iconic Indo-Chinese dish, which can exhume your taste buds and embark you on a gastronomic adventure. The appearance of this dish is a true masterpiece that integrates the fiery agents of Chinese and Indian cuisine. Originating from the Sichuan province of China, rich culinary traditions have crafted the magical recipe known as Dragon Chicken.
The Tale of Dragon Chicken: Flavor, Myth, and More
If you think Chinese, think CGF. Again, if you think further, think of Indo-Chinese cuisine in India! Dragon Chicken is a true symphony of tender chicken with some bold flavors of secret spices. The fieriness of the dish resonates with the presence of sizzling red chili peppers along with the dance of umami notes and some sweetness.
Legend says that chefs wanted to capture the significant essence of the mythical dragons embodying elegance, fire, and power. With Sichuan peppercorns acting as a catalyst, the dish adapts itself to be paired with some noodles, a bowl of fried rice, a crispy baguette, or even Indian bread. Plus, to savor the dish without guilt, you can indulge in learning the nutrition provided by the ingredients!
To experience the extraordinary flavor of this dish, you can prepare it yourself by following the simple steps.
Ingredients required
- Boneless chicken cut into strips (around 500 g)
- 1 tbsp of rice vinegar, vegetable oil, oyster sauce, chili sauce, honey, soy sauce, flour, and cornstarch each
- 1 tsp of ginger-garlic paste
- 1 tbsp of egg white
- 1 sliced bell pepper for a healthy kick
- 1 sliced onion
- 1 inch of ginger and 3 cloves of garlic minced
- Around 2 to 3 dried Kashmiri red chilies
- Salt to taste
- Spring onions to garnish
Instructions
- In a bowl, mix the striped boneless chicken with egg white, soy sauce, white vinegar, some ginger-garlic paste, cornstarch and flour, and rice vinegar. Let it rest for around half an hour.
- In a large pan or a wok, heat a tbsp of vegetable oil on medium to high heat. Stir fry the marinated chicken till it turns golden brown. Then keep it aside.
- Add some oil to the same pan, then sauté the minced ginger, garlic, and dried red chilis until the quintessential Indo-Chinese fragrance appears.
- Stir fry the onion and sliced bell pepper for 2 to 3 minutes.
- Then toss in the fried chicken and add the oyster sauce, honey, salt (as per your taste), and chili sauce. Coat the vegetables and chicken evenly in the pan.
- Cook again for 3 minutes until the sauce becomes thick.
- Now garnish the dish with some chopped spring onions and serve with some rice or noodles.
To indulge in the dish hassle-free, visit your favorite restaurant at Guwahati, Assam, the CGF Café Golden Feast. Think Chinese, think CGF!
FAQs
- Can I adjust the spice level in the recipe?
The spice level can be adjusted by reducing the number of red chilis as per your spice level. You can add less chili sauce and enhance the dish’s sweetness with an extra dash of honey.
- Is it gluten-free?
To make it gluten-free, you must use a gluten-free soy sauce.
- How to make the dish vegetarian or vegan?
To make the dish a vegetarian one, you can add paneer strips stir-fried, instead of chicken. For the vegans out there, tofu can be the best option for a guilt-free trip to Indo-Chinese cuisine.
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