Chicken #2

After the first try to a different shanghai chicken recipe I abandoned following any recipe and tried to improve by feeling on the taste and texture. Here is the result.

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  • 3-4 chicken upper legs, originally I tried with chicken white but it was too dry
  • 1/4 cup corn flour, 2 tbs curry madras, grinded pepper and coriander
  • 1 large onion
  • 4 garlic gloves
  • 100 ml soy sauce
  • juice from 1/2 lemon
  • sunflower oil


  • mix the corn flour with the curry, grinded pepper, coriander and salt
  • cut the chicken in small pieces 1-2 cm cubes
  • mix the flour with the chicken in a bowl
  • add the chicken to the pre-heaten oil
  • cook for 5-10 minutes stirring to avoid the extra flour to get burned
  • remove and filter
  • cut/dice the onion and garlic
  • reuse the filtered oil to brown the onion
  • when browned add the garlic for 1-2 minutes to get it soft but keep it’s flavor then add the lemon juice, the soy sauce and the chicken
  • stir for about 5 minutes then serve with aromatic rice
  • enjoy

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