Category : Poultry
Author : 74
Hits : 2471
Date : 28/11/2002
9 oz Boneless shredded chicken 1 tbsp Soy sauce1 tbsp Ginger paste 1 tsp Pepper1 tbsp Cornflour8 Ginger slices 1/4 cup Spring onion finely chopped1/4 cup Capsicum, chopped1/4 cup Mushroom, choppedOil for frying As required Salt As required For the Sauce: 1/4 cup Chicken stock1 tbsp Soy sauce3 tbsp Tomato sauce 1 tsp Chili sauce 1 tbsp Vinegar 1/2 tsp Sugar2 tbsp Walnuts,fried and chopped 2 tbsp Cashewenuts, fried and chopped2 tbsp Almonds, fried and chopped1/4 tsp PepperSalt As required
1. Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour. Set aside for 15 minutes.2. Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute and remove from heat when done.3. In the same wok add remaining oil, and fry the marinated chicken and cook till done. 4. Add all the ingredients for the sauce to the chicken and bring to a boil.5. Add the stir fried vegetables to this and mix well. 6. Remove from heat and garnish with the cashewnuts, walnuts and almonds.7. Serve hot.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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