Chinese Chicken A La Shehnaaz

Recipe by
Total Time:
1 Hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • Chicken:
  • Either shred it or cut into small bite sized pieces with bone. We prefer to leave the bone on as we find it turns out much tastier. Approximately 1 kg (for 3 persons), Washed & cleaned
  • Mixed shredded veggies:
  • cabbage, carrots, green capsicums, one large Spanish onion, one small red onion quantity. All shredded to fill a large salad bowl
  • sweet corn, a small tin full or more to taste
  • salad or spring onion - 1 bunch chopped white and green separately
  • Spices:
  • 2 hot green chilli chopped finely
  • 1 tsp - full ginger, chopped finely
  • 2 tbsp - vegetable oil
  • 1 dessert spoon - butter
  • For sauce:
  • 5 tbsp - pineapple juice
  • 2 tbsp - soya sauce
  • 1 tsp - tomato puree
  • 2 tsp - tomato ketchup
  • ground black pepper

How to Make Chinese Chicken A La Shehnaaz

  • Heat the oil. Add butter. When melted add green chilly and ginger and fry slightly.
  • Add chicken and cook until chicken is say 75% cooked. Add all shredded vegetables to the pot and stir.
  • Cover and leave for vegetables to cook for five minutes. Mix and add sauce to pot (taste the sauce before adding it to check if you want to adjust the mix ).
  • Allow it to steam for just four to five minutes. Add the sweet corn and then the spring onions.
  • Serve with plain boiled rice.