Oriental cuisine

Ingredients Chicken Breast: (Cut In Sliced) 250 Gram For Marination: White Paper: 1/4 Tsp Salt: 1/4 Tea Sp Egg: 1 Corn Flour: 2 Tab Sp Vegetables: Capsicum: 20 Gram Onion: 20 Gram Green Chilli: 10 Gram Red Paprika: 10 Gram Szechwan Red Chilli : 5gram Green Onion: 20 Gram Other Ingredients: Oil: As Per Need Chopped Garlic Cloves: 2 Chilli Paste: 1 Tae Sp Chicken Starch: 1cup Chicken Powder: 1 Tab Sp Black Paper: 1/4 T Sp Sugar: 1/4 T Sp Oyster Sauce: 1 Tab Sp Sesame Oil: (4 Drops) White Vinegar: 1 Tab Sp Corn Flour: 2tab Sp Rice Vinegar: 1 Tab Sp Tomato Ketchup: 2 Tab Sp ●●● METHOD Cut all vegetables into slices. Put all the marinade ingredients in the chicken and keep it for two hours. After two hours, heat oil and deep fry the chicken for deep frying in a pan. At the end of deep frying, add slices of all the greens to the oil and filter within five to six seconds, leaving only two tablespoons of oil. Add the choppe

Ingredients:   Chicken Breast (Bon Lace): 600 grams Red bell pepper (cut into large pieces) :one Green bell pepper(cut into large pieces): One Yellow bell peppers (cut into large pieces): one Onions (slices): One Three cups of fresh pineapple (cut cubes) Green onion, green onion for decoration For Marination: Pineapple juice: a quarter of a cup Soy Sauce: One quarter cup Honey: a tablespoon of food Olive oil: 1 tablespoon Hot Chilli paste: 1/4 - 1 tablespoon Ginger: 1 teaspoon Garlic paste: 1 teaspoon

Serves 8 people 280 calories Ingredients Chicken drum stick: 1/2kg Marination: Red chilli powder: 2 table sp Turmeric powder 1/2 tea sp Ginger & garlic paste: 1table sp Lemon juice: 2 table sp Salt: as taste For gravy: Oil: 4 table sp Clove: 4 Small Cardamom: 2 Black cumin: 1 table sp Without ground coriander: 2table sp Black paper: 1/2 table  Garlic gambling: 3 Badiyan flower: 1 Bay leaf: 1leaf Sesame seed: 1-1/2 table sp Onion 2 large (sliced) Tomato puree: 2 cup For carry; Red chilli: 2 table sp Oil: 1 table sp Hot spices powder: 3/4 table sp Salt: as taste   Preparation Method: Wash and dry the chicken drum sticks. Apply a finer cut to them so that the marination will settle down. Mix the ingredients used for marination in a bowl and mix well. Put it on the drum sticks and mix well and keep it in the fridge for at least three hours or overnight. Remove from the refrigerator thirty