Soya Chilli Dry Recipe | Restaurant Style Starter | होटल स्टाइल सोया चिली ड्राई | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Bring water to a boil in a stock pot over high heat, then add ginger, green chilli, soy sauce, salt and sugar.
2. Add the soya chunks and boil for 5 minutes, meanwhile have a large bowl of fresh water ready.
3. Strain the soya chunks, add them to the fresh water and rinse by stirring.
4. Squeeze them gently, leaving some water in them, and transfer to a large bowl.
5. Coat the chunks with corn flour, adding a couple of tablespoons at a time, using a spatula or spoon.
6. Heat the oil to 170°C (moderately hot) before coating the chunks; fry the coated chunks in batches until crisp, then drain them in a sieve.
7. Heat oil in a wok over high heat. Add ginger, garlic, green chilli, coriander stems and spring onion bulbs, stir well and cook over high heat for a few seconds.
8. Add light and dark soy sauce, hot water, vinegar, sugar, white pepper and salt, and bring to a boil.
9. Mix corn flour and water into a slurry, add it gradually to the sauce and let it thicken.
10. Add the fried soya chunks and the remaining ingredients and toss well to coat.

Summarized from Your Food Lab's video. Watch it for the details.

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