Ingredient

Chicken (boneless cubes) ½ kg

Corn flour 2 tbs

Ginger garlic 1 tsp

Shangrila Soy Sauce 2 tbs

Shangrila Vinegar 1 tbs

Salt 1 tsp

Shangrila Green Chilli Sauce 2 tbs

Red pepper (crushed) 1 tsp

Ingredients for gravy:

Onion (chopped) 1 cup

Green chilli (sliced) 2 cup

Capsicum (chopped) ½ unit

Ginger (julienne) 1 tbs

Shangrila Soy Sauce 2 tbs

Shangrila ketchup ¼ cu

Shangrila Chilli Sauce 2 tbs

Shangrila Garlic Chilli 1 tbs

Sugar 1 tsp

Spring onion (chopped) ½ cup

Corn flour 1 tbs

Chicken powder 1 tbs

Oil ¼ cup

Brown onion ¼ cup

Rice (boiled) ½ kg

Salt as per taste

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Preparation

Method

Marinate chicken with all the given ingredients for half an hour, heat ¼ cup oil, add ginger garlic crushed, green chillies capsicum chopped, Shangrila Soy Sauce and all the Shangrila sauces. Add in chicken and cook for 10 mins, then add 1 cup water, thicken with corn flour paste.

To assemble:

In a pan spread rice, spring onions, then chicken, cover with remaining rice, leave it on very low flame for 20 mins, then mix and serve.

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