Chicken Fingers
65
How to cook
Step 1
Divide the chicken breast into two horizontals (if thick) from the middle to make it thinner.
Cut the chicken into thin fingers. Pat dry the fingers.
Step 2
Mix all the ingredients of the marinade. Add the chicken fingers and keep aside for 1-2
hours or even overnight.
Step 3
Spread the bread crumbs on a flat plate. Mix oregano and red chilli flakes to it.. Mix well.
Pick up one piece of marinated chicken and coat with dry bread crumbs to completely
cover it. Spread chicken fingers on a plate and cover with a plastic wrap. Keep in the
fridge till serving time.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 160 ᵒ C. Arrange chicken fingers in fry basket
and close it properly. Keep the fryer at 160 ᵒ C for 12-15 minutes. Toss the chicken
fingers well in between to cook uniformly. Serve hot with green chutney.
Healthy Fryer
Cooking Time: 12-15 minutes
Temperature: 160° C
Preparation Time
1 hour
Ingredients
½ kg boneless chicken breast cut into fingers.
1 cup dry bread crumbs/cornflakes for coating.
1 tsp oregano.
1 tsp red chilli flakes.
Marinade:
1 tbsp ginger-garlic paste (1”piece of ginger
and 8-10 flakes of garlic).
2 tbsp lemon juice.
1½ tsp salt.
½ tsp pepper powder.
½ tsp red chilli powder.
4 tbsp corn flour.
2 eggs.
Chicken
Spring Rolls
66
Healthy Fryer
Cooking Time: 10-12 minutes
Temperature: 200° C
Preparation Time
45 minutes
Ingredients
1 cup maida.
1 tbsp olive oil.
¼ tsp salt.
Warm water as required to make soft dough.
For sealing:
2 tbsp maida dissolved in 2-3 tbsp water.
For Filling:
1 tbsp olive oil.
½ tsp ginger minced.
½ tsp garlic minced.
1 egg.
1 onion thinly sliced.
2 tbsp coriander finely chopped.
½ tsp salt.
¼ tsp aji-no-moto.
¼ tsp tsp pepper.
½ tsp soya sauce.
150 gm thin strips of chicken
cut into 1” long pieces.
2 tbsp corn flour.
How to cook
Step 1 - For the wrappers
Mix maida, salt and oil together. Add warm water gradually and make a smooth and elastic
dough. Dip a cloth in water and squeeze well. Cover the dough with this moist cloth and keep
aside for ½ an hour. Divide the dough into 4-5 equal parts. Roll out each part using a little dry
flour if needed, into a big thin chapatti. Heat a griddle/ tawa. Place a rolled chapatti on the tawa.
Cook lightly on one side for about a minute and then turn. Reduce flame and cook the other side
also for 15-20 seconds till light brown specs appear. Remove from flame. Keep warm tortillas
wrapped in a cloth napkin or foil.
Note: Do not overcook wrappers, otherwise they do not remain soft and will not roll well. Always
wrap in a thick cloth napkin or in foil to keep them soft.
Step 2 - For Filling
Mix chicken, salt and corn flour. Boil 4 cups of water and add the floured chicken to boiling water.
Boil for 1 minute till they turn whitish. Remove from water.
Step 3
Heat wok with 1 tbsp oil. Add ginger-garlic and stir. Break an egg and scramble it for 5-10
seconds. Add onion and coriander and stir. Mix in the boiled chicken, salt, aji-no-moto, pepper,
soya sauce. Transfer filling to a plate and let it cool.
Step 4
Take one wrapper and place some filling on one side. Fold the wrapper and seal the edges with
maida paste. Brush the rolls with milk/egg.
Step 5
Pre-heat Healthy Fryer for 5 minutes at 200° C. Arrange spring rolls in fry basket and close it
properly. Keep the fryer at 200° C for 10-12 minutes. Turn over the spring roll well in between to
cook uniformly. Cut into pieces and serve hot with sauce.
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