Food, recipes and more

By Chef Chandan Prajapati

Chicken in Imperial Garlic Sauce

Contributed by Chef Deepak Pundir


Chicken Slice of 2 inch – 250 gm

Oil for panfrying – 2 tbsp


Ginger juice – 1 tsp

Garlic juice – 1 tsp

Shao sing wine – 1 tsp

Sesame oil – 1 tsp.

Salt to taste

White pepper powder

Corn flour – 2 tbsp


Oil – 2 tbsp

Whole Chinese garlic crushed – 1o gm.

Shao sing wine – 2 tbsp

Oyster sauce – 1tbsp

Fine sliced white onions – 1 medium size

Salt to taste

White pepper powder – ½ tsp

Crushed black peppercorn – ½ tsp

Pink rice wine (sizo) – 2tbsp

Red bean paste – 1 tsp

Wet bean paste – 1 tsp

Royal soya ginger sauce – 1 tsp

Ginseng and Chinese ginger sauce – 1 tsp

Hanoi fresh herb paste – 1 tsp

Chicken stock – 6 tbsp


Corn flour mixed in little water – 2 tbsp


Fresh spring onion chopped


  1. Marinate the chicken slices with ginger juice, garlic juice, shao sing wine, sesame oil, salt, white pepper powder and corn flour. Add oil to the wok and shallow fry the chicken till half done.
  2. Heat a clean wok or pan again. Add oil. Heat the oil till smoking point. Add crushed garlic and sauté for few seconds.  Add fine sliced white onions and sauté for few seconds more. Add red bean paste and wet bean paste.  Add all the other ingredients for the sauce.  Bring to a boil. Add the corn flour and water mixture. Once the sauce is thick add panfried chicken. Stir on high heat for a minute or 2 till chicken is cooked.
  3. Serve garnished with fresh spring onion chopped

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