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Creamy Chinese Butter Chicken
Creamy Chinese Butter Chicken

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We hope you got insight from reading it, now let’s go back to creamy chinese butter chicken recipe. You can cook creamy chinese butter chicken using 21 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Creamy Chinese Butter Chicken:
  1. Get 700 g - 800 g Chicken Fillet - cut into strips (use thigh fillet for juicy meat)
  2. You need A. Marinate Chicken strips in:
  3. Get 2 tbsp oyster sauce
  4. Use 1 tsp ground pepper
  5. You need B. To coat the chicken fillet
  6. You need 1/2 C plain flour
  7. Get 1/2 C corn flour
  8. Prepare 1/2 C rice flour
  9. Get 2 tsp chicken seasoning powder
  10. Use C. Gravy or Sauce
  11. Use 3 tbsp butter
  12. Take 1 tbsp minced garlic
  13. Provide 5 bird’s eye chillies (finely chopped)
  14. Get 4 sprigs fresh Curry leaves
  15. Take 1 Can evaporated milk
  16. Prepare 1 tbsp full condensed milk
  17. Use 2 tsp fish sauce
  18. Take to taste chicken seasoning powder
  19. Prepare Some ground white pepper
  20. Get to taste Salt
  21. Prepare 1 tsp FULL corn flour + 2 tbsp water (to thicken the gravy)
Instructions to make Creamy Chinese Butter Chicken:
  1. Marinate chicken strips in mixture A for at least 30mins or more. It’s okay to Skip this step if you are rushing.
  2. Mix B well. Coat marinated strips in B. Fry untill chicken strips are cooked through. Try not to brown the chicken too much or you'll end up tough chicken later. Set aside.
  3. Prepare gravy. Add ingredients In C to hot wok/pan in the order of ingredients listed - heat butter till melted, saute garlic then add chopped birds eye chilies and curry leaves over medium heat (be careful, this one pops).
  4. Then pour evaporated milk, condensed milk, fish sauce and season with chicken cube/chicken seasoning powder to taste. Add white pepper. Stir and taste. Add salt if necessary. Lastly, add corn flour mixture. Stir till gravy slightly thicken. Off the heat. Pour over fried chicken strips. Serve hot with white rice.

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