Chicken Shashlik

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INGREDIENTS

Chicken boneless 2lbs, cubed
Garlic paste 1 tsp
Ginger paste 1 tsp
Red chillies ½ tbsp, crushed
Sugar 1 tsp
Soya sauce 1 tbsp
White vinegar 1 tbsp
Salt to taste
Oil 2 tbsp

Sauce for Shashlik:
Tomato pulp 2 tbsp
Soya sauce 1 tsp
White vinegar 1 tbsp
Red chillies 1 tsp, powdered
Salt to taste

Vegetables for Shashlik:
Tomatoes 3 medium, unripe. Cut into square pieces,
remove and save the pulp for sauce.
Capsicums 3, remove seeds, cut into squares
Onions 3, peel and quarter, separate layers

Sauce for Vegetables:
Soya sauce 1 tbsp
White vinegar 1 tbsp
Sugar ½ tsp
Black pepper ½ tsp
Oil 1 tsp



COOKING DIRECTIONS


Shashlik:
- With the blunt side of a heavy knife lightly pound the chicken.
- Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for ½ hour.
- Heat oil in a large frying pan and fry the chicken. Remove into another pan.
- Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring.
- Stir-fry for three minutes and add to chicken.
- Make the shashlik sauce by cooking together all sauce ingredients quickly.

*Tip*
Boil rice. Heat oil; add garlic and fry to a light brown color. Add rice and fry it quickly.

Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve.