New Delhi Spaghettini with Chicken Recipe
Ingredients
| 3 whole chicken breasts, boned, skinned, and cut into 1-inch cubes | ||
| Cayenne pepper | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Egg white | 1 | |
| Peanut oil | 1/3 Cup (16 tbs) | |
| Onions | 4 Small, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Chilies | 4 , chopped | |
| Mushrooms | 6 , thinly sliced | |
| Vinegar | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| 1 pound of spaghettini, cooked al dente, drained | ||
Directions
In a bowl, place the chicken, cayenne, black pepper, 1 teaspoon of salt, cornstarch, and egg white.
Blend well.
In a frypan, heat the oil over medium heat and brown the chicken evenly.
With a slotted spoon, remove the chicken, leaving about 2 tablespoons of oil, and all of the browned particles.
Add the onions, garlic, and chilies, and cook for 5 minutes, stirring.
Stir in the mushrooms, the remaining salt, the vinegar, and the sugar, and cook stirring for 4 minutes.
Add the cooked chicken, blending it with the vegetables, and cook for 2 minutes.
Taste for seasoning.
Place the hot spaghettini on a hot platter and spoon the sauce over it.
Toss with two forks, then serve.
Blend well.
In a frypan, heat the oil over medium heat and brown the chicken evenly.
With a slotted spoon, remove the chicken, leaving about 2 tablespoons of oil, and all of the browned particles.
Add the onions, garlic, and chilies, and cook for 5 minutes, stirring.
Stir in the mushrooms, the remaining salt, the vinegar, and the sugar, and cook stirring for 4 minutes.
Add the cooked chicken, blending it with the vegetables, and cook for 2 minutes.
Taste for seasoning.
Place the hot spaghettini on a hot platter and spoon the sauce over it.
Toss with two forks, then serve.
Chef
