White Chicken Recipe

This is my family’s one of the most loved recipes. They simply love it and we spend approximately 3-4 days in a week gorging on this delicious chicken dish. The best thing about this dish is that it is absolutely light and healthy and it tastes simply great. The tangy flavors of the lemon blends so well with the buttery taste of the dish that you will simply want to have more. The soft chicken melts in your mouth amazingly. Serve it with rice or chapatti, and it will simply rock your dinner.
Recipe test: Tasted and tested
Difficulty level: easy
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Ingredients:
1.    1 kg (2 lb.) of skinless chicken
2.    1 large green bell pepper (capsicum), diced
3.    3 medium sized onions, diced
4.    1 tablespoon of corn flour
5.    7-8 stalks of green onion (scallion), sliced
6.    Juice of 1 large lemon
7.    1/3rd teaspoon of MSG (Monosodium glutamate)
8.    3-4 green chilies
9.    Salt, to taste
10.    1 teaspoon of freshly ground black pepper
11.    2 teaspoons of butter

Utensils:
1.    1 large pot or skillet
2.    1 stirring spoon
3.    1 pressure cooker
4.    1 knife

Cooking procedure:
1.    Put 4-5 cups of water in a pressure cooker and cook the chicken in the pressure cooker for 30 minutes or until the chicken is fork tender.

2.    Chop the vegetables as stated in the ingredients list.
3.    Oil the skillet with 2 tablespoons of vegetable oil and let the oil heat up on medium low heat.
4.    Once oil is hot, add the chopped vegetables and sauté until the onions are just translucent and the bell peppers are soft. Season the vegetables with salt so that you get a rounded taste.

5.    Add the chicken pieces to the vegetables, retaining the chicken stock in the pressure cooker.
6.     Season the chicken with at least 1 teaspoon of salt and a pinch of black pepper.
7.    Cook the chicken by adding 1/5th cup of the stock at a time. Add more stock when the chicken turns dry.
8.    Retain 1 ½ cups of chicken stock and cook the chicken in the remaining stock. Add the MSG and lemon juice and stir nicely. Cook the chicken stirring occasionally on medium heat for 10-15 minutes, or until it is soft.

9.    Then add the remaining stock and cook for another 1 minute. Dissolve the corn flour in 1 teaspoon of water to prepare slurry, and add that to the chicken. Cook the chicken for an additional 30 seconds. Finally, add the butter before serving.