2stalksspring onionssliced diagonally, including the greens
1mediumred capsicumcut into 1/4-inch wide strips
1mediumred chillior green chilli, deseeded and finely sliced diagonally
1teaspoongreen corianderchopped
Orange and Ginger Dressing Ingredients
4tablespoonsorange juice
2teaspoonsgingerfinely grated
6tablespoonsolive oil
3tablespoonswhite vinegar
2tablespoonswhite wine
2teaspoonsbrown sugar
½teaspoonsaltto taste
½teaspoonpepperto taste
2teaspoonsparsley or thyme
1teaspoonof oil
Instructions
Wash chicken. Pat dry. Place a small steel bowl in a deep pan with a lid. Put the chicken around the steel bowl. Place the coal pieces on the naked flames for 5 to 7 minutes till they turn grey and red hot at the edges. Put burning coal pieces in the steel bowl.
Sprinkle herbs on the burning coal. Pour a bit of oil on the coal and cover immediately to trap the smoke. Leave covered for 10 minutes for the chicken to acquire a smoky flavour.
Heat 2 tablespoons of oil in a kadhai or a pan. Add smoked chicken and cook on medium heat, stirring continuously; otherwise, the chicken will stick to the pan. Fry 3 to 4 minutes till chicken turn whitish and light golden from various sides. Remove chicken from fire when cooked.
Place smoked chicken, spring onions, red capsicum, chilli and coriander in a serving bowl.
To make the dressing, place all ingredients of the dressing in a mixer. Blend for few seconds.
Pour the dressing over the chicken mixture and mix well to combine. Cover with a plastic wrap or a plate and chill till serving time. To serve, mix well with two forks and serve cold.