INGREDIENTS:
Chicken 1 kg (with bone)
Ginger 2 inch piece
Salt to taste
For Chili Sauce:
Red chili paste 4-5 tbsp
Onion 2 (finely chopped)
Garlic 5 cloves (finely chopped)
Ginger 4 tbsp (finely chopped)
Lemon juice 2 tbsp
Oil 2 tbsp
For Rice:
Rice 600 gm (soaked)
Onion 2 (chopped)
Garlic 6 cloves
Soya sauce 4 tbsp
Worcester sauce 4 tbsp
Cucumber 2
Sesame seeds oil 2 tbsp
Salt to taste

DIRECTIONS:
For Chicken: 

1. Boil the chicken with the piece of ginger when chicken its tender strain the chicken stock & discard the ginger and separate the chicken.

For Chili Sauce: 

1. Heat the oil then add onion, ginger, and garlic and fry, then add red chili paste mix it well and fry. Now add some lemon juice mix it and cook till the sauce is thicken and take it out and set aside.

For Rice: 

1. Take a cooking pan, heat the sesame oil add onion, garlic and then add chicken and fry, then add soya sauce, Worcester sauce, and salt mix it well.
2. Now add rice and chicken stock, cook until the rice is tender.
3. When it’s done take it out in a serving platter then pour the chili sauce on the top of it.
4. Garnish with cucumber and serve as desired.

Prep Time: 15 Min

Cook Time: 45 Min

Source:

Chef Name

Chef Gulzar Hussain

Gulzar Hussain is a chef from Pakistan and born on August 5, 1964. He found his true vocation in the culinary arts, he used to be an actor of film and television. He left for Japan to train with oriental chefs in 1998. His specialties include the oriental and the continental.