I think I'm blessed today .
I'm getting to eat all the three chicken 65 and mm beautiful colored chicken 65 .
He is now made in many varieties .
So today we're going to learn the three of these varieties , add a drop of lemon juice on it .
Mm Welcome back to another session with your was chef at dot com .
And today I'm going to show you beautiful chicken 65 of Chennai here .
They used to make it dry and I really used to love it , but I've seen many other variations which in fact , the one I used to make in my restaurant in the city of Chicago was a little bit modified version .
So we're going to learn the Chinese kind of chicken .
65 the masala chicken 65 which is boneless .
And again , the Chennai style .
A few dashes of pepper , crushed white pepper , mix them up .
Well , add in half a tablespoon of corn , flour or corn starch .
Think they're up .
Well , the is actually to make the chicken more tender and now we're adding one teaspoon of sesame oil .
Mix them up .
Well , again , we just need to marinate this for about 10 to 20 minutes because they are sliced very thinly so they will absorb all the flavor easily .
I'll see you back in a while and show you how to prepare the sauce .
Now we'll prepare the sauce for the noodles .
I have with me over here .
220 mL of hot water .
Add in one teaspoon of sugar .
One tablespoon of light soy sauce , one tablespoon of oyster sauce .
Two tablespoon of soy sauce .
Add in a few dashes of crushed white pepper .
What I learned the original one for this , you know , you need to take the chicken with bone , you know , make sure that the chicken are smaller pieces , not very big , even one or two boneless pieces in it is good the way they marinate it and they co it is absolutely fantastic .
In this first , I'm going to add the chili powder and the chili powder is nice and red like Kashmiri chili powder in this , we're going to add some ginger garlic paste .
We're going to use the curry powder like uh coriander powder and do not add too much .
Add everything very little after you finish it .
Usually in the hotels , we marinate it , we fry it , we check one piece .
Otherwise , then we are just anything .
Add a little bit of cumin seed powder , pinch of masala , not much , very little of flavoring salt mix .
All of this masala are coated with just 1/10 of an egg white .
So that will give a very nice coating .
The masala everything is good but you want some kind of bite the little bit of crunchiness that comes by adding a little bit of corn flour and some all purpose flour that is so do not add too much of this .
Otherwise you will mess it up to make sure you're able to drop these pieces well and that kind of crunch .
You want a little bit , add some oil .
So this will help not stick chicken pieces to each other .
Now , look at this .
This is all perfect .
A lot of people make their chicken 65 very red in color .
This is good enough .
But if you want , you know , add , you know the food coloring .
This is in most of the places they do add I added just little but you can always skip this .
If I was making at home , I would never add red color since I've already brined the chicken .
That means there is some salt already in the chicken .
So I'm in the last , I'm being careful , I'm going to add very little salt .
That should be good enough .
Now , we add in our greens .
I'll be adding in 100 g of choi .
You can use any greens that you like .
No problem .
Now , we will pour in our sauce , keep stirring them around .
Now , in our part of the world we call this or stir fried noodles in some part of the world , they call this min , which is actually noodles with gravy .
But actually it should be known as chow min .
We will fry this until the sauce is almost dry and the noodles absorb the sauce and this will be really , really flavorful .
The noodles are almost done just for a little while more .
Once the noodles are well coated with the sauce and you do not see any much of the sauce left .
The chicken also some of the moisture will come out .
And here I've taken the boneless pieces of chicken mix all of this .
I think I would rather add some more chili powder in this for the color later .
If you want more color to it , it's fine .
Look at this .
This is all sticking .
You need to add some more water so that when you fry this , you will be able to drop them good , then it will become nice and soft .
Look at this .
So let's fry this chicken pieces .
First drop pieces like this , fry them till they are nice .
These ones will come out tender and uh just in four or five minutes , they have done good .
They're nice , soft mm good but not tasty enough because this chicken need additional power of masala , which I'm going to show .
So look at these chicken pieces .
They are nicely fried and we're going to fry all of these chicken pieces and then I'm going to show you how to do this masala die .