PREPARATION

1. Take a pressure cooker, add 630 grams chicken, 200 milliliters water, 1/2 teaspoon salt, 2 teaspoons vinegar and cover it with lid.

2. Cook until you hear 1 whistle.

3. Open the lid and remove it from heat.

4. Heat 1 tablespoon oil in a skillet, add 160 grams onions and fry till translucent.

5. Add 160 grams bell pepper and mix it well.

6. Cook for 5 - 7 minutes on medium heat.

7. Remove it from heat and keep aside.

8. Heat 1 tablespoon oil in a another skillet, add the boiled chicken and mix it well.

9. Cook until it turns golden brown in color.

10. Remove it from heat and keep aside.

11. Heat 1 tablespoon oil in a another skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir well.

12. Then, add the cooked veggies and mix it well.

13. Add 1 tablespoon green chili, 1/2 teaspoon salt and mix it well.

14. Add 2 tablespoons green chili sauce, 60 grams ketchup, 1 tablespoon soy sauce and mix it again.

15. Cook for 3 - 5 minutes on medium heat.

16. Now, add 200 milliliters water and mix it well.

17. Bring it to a boil.

18. In a bowl, add 2 tablespoons corn flour, 70 milliliters chicken stock and mix it well.

19. Pour the mixture into a skillet and mix it well.

20. Bring it to a boil.

21. Now, add the cooked chicken and mix it well.

22. Cook for 5 - 7 minutes on medium heat.

23. Remove it from heat.

24. Garnish with spring onions.

25. Serve hot.