Ethiopian Chicken by Chef Shireen Anwer

Ethiopian Chicken
Chef: Shireen Anwer

Ethiopian chicken recipe

Chicken boneless cubes 2 cups
Oil 4 tbsp
Garlic paste 1 tsp
Salt ½ tsp + ½ tsp
White pepper ½ tsp + ½ tsp
Crushed black pepper ½ tsp
Chili sauce 2 tbsp
Oyster sauce 1 tbsp
Chili garlic sauce 2 tbsp
Water 1 cup
Corn flour 1 tbsp
Green onion leaves 3 tbsp cut into 1 inch pieces

Marinate chicken cubes with ½ tsp salt, ½ tsp white pepper and 1 tbsp chili sauce, heat oil add garlic paste, fry for 30 seconds add marinated chicken with remaining salt and white pepper, crushed black pepper, chili sauce, oyster sauce and chili garlic sauce, cook for 5 minutes add 1 cup water, when water boils thickens mixture with corn flour paste. Serve garnished with green onion leaves and garlic rice.

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