Chicken with a twist that's not Chinese

Chicken that you can cook up literally in half an hour is something that I look upon on dull grim days when it's raining outside and you are too lazy to churn out recipes in your kitchen that takes a good amount of effort and time. Moreover Halloween is around the corner and the kid is all set to do her trick or treating in the neighborhood and planning the house décor accordingly is time consuming after all that we do on a daily basis as a homemaker and a mother of a kid that's always needing attention time and lots of developmental news.

I bought those juicy thigh fillets from Safeway and diced them into small chunks and left that aside. Crushed some ginger and garlic roughly and kept that aside too. Added to my dry ingredients list are peppercorns and some salt for taste. Also need soya sauce and some vinegar and only the latter needs to be massaged on and around the chicken pieces for letting it infuse it's delicate flavor into it. Chop up some onions small and tiny size is what we are looking at and along with it also chop up some mushrooms, bell peppers and tomatoes and leave them for cooking in the white oil. We need any white oil for the cooking medium needs to be something that helps the chicken lend a taste that's uniquely Indo-Chinese as well as not really that in the true sense of the term.

In a big wok take generous portion of oil depending upon the amount of chicken that needs to be cooked. Let's say if it's five hundred grams of chicken you need about four to five tablespoons of white oil and see if it's less or more you can add accordingly taking into consideration the amount of vegetables that needs frying in the same oil. Add some crushed peppercorns and let them splutter and then add crushed ginger and garlic and sauté in high flame and once it's almost darkened a bit add your onions and keep stirring until it almost mixes with the oil and infuses into it it's own flavor. Once that's softened you can tip in your tomatoes and let them get mashed in the mixture and simultaneously add your bell peppers and mushrooms. Give them all a nice stir and fry them on high flame for few minutes and once they are almost done add the chicken pieces. Keep sautéing until it changes color and immediately add some salt for taste and soya sauce to the mixture and keep the flame high as usual and make the mixture all come together with the dices chicken pieces. They should all get done in a matter of few minutes and then turn off the gas for the chicken fillet is very soft and takes only a few minutes to get cooked.

Enjoy this easy dish with egg or vegetable fried rice and you can taste heavenly deliciousness in every mouthful that you take. An Indo-Chinese Bengali version of the dish we often cook up in our kitchen and give it various names according to our own wish.