Preparation time: 25 minutes + 1 hour marinating
Total cooking time: 20 minutes
Serves: 4 - 6
Ingredients:
500g (1lb) chicken thigh fillets, cut into small cubes
1 tablespoon cornflour
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
oil, for cooking
2 onions, sliced
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 green capsicum
2 celery sticks, sliced
8 spring onions, cut into pieces
100g (3 1/ 2 oz.) mushrooms, sliced
1/2 cup (80g/23/4 oz.) water chestnuts, sliced
2 teaspoons cornflour
1 tablespoon sherry
1/2 cup (125ml/4 fl oz.) chicken stock
1 tablespoon soy sauce, extra
90g (3 oz.) Chinese cabbage, shredded
200g (6 1/2 oz) ready-made fried noodles
1. In a ceramic bowl, combine the chicken with the cornflour, the soy sauce, the oyster sauce and the sugar. Cover it and refrigerate it for about an hour.
2. Heat the wok until it becomes hot, add 1 tablespoon of the oil and swirl it all around to coat the side. Stir-fry all the chicken in two small batches over kind of high heat for about 4 to 5 minutes, or until well cooked. Add the oil between batches and remove the chicken from the wok and set it aside.
3. Then reheat the wok, add 1 tablespoon of oil and stir-fry the onion over high heat for about 3 to 4 minutes, or until the onion becomes slightly softened. Add the garlic, the ginger, the capsicum, the celery, the spring onion, the mushrooms and some water chestnuts to the wok. Stir-fry over kind of high heat for about 3 to 4 minutes or so.
4. Combine the extra cornflour with the sherry, the chicken stock and the soy
sauce. Add to the wok and bring it to the boil. Simmer for about 1 to 2 minutes, or until the sauce start to thicken slightly. Stir in the cabbage and cook, covered, for about 1 to 2 minutes or so, or until the cabbage is well wilted. Return the chicken to the wok and toss until becomes well heated through. Season it well with salt and pepper. Arrange all the noodles around the edge of some large platter and spoon the chicken mixture into the centre.
Nutrition Value:
Protein 25 g;
Fat 8.5 g;
Carbohydrate 20 g;
Dietary Fibre 4 g;
Cholesterol 55mg;
Energy 1110kJ (265cal)
Total cooking time: 20 minutes
Serves: 4 - 6
Ingredients:
500g (1lb) chicken thigh fillets, cut into small cubes
1 tablespoon cornflour
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
oil, for cooking
2 onions, sliced
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 green capsicum
2 celery sticks, sliced
8 spring onions, cut into pieces
100g (3 1/ 2 oz.) mushrooms, sliced
1/2 cup (80g/23/4 oz.) water chestnuts, sliced
2 teaspoons cornflour
1 tablespoon sherry
1/2 cup (125ml/4 fl oz.) chicken stock
1 tablespoon soy sauce, extra
90g (3 oz.) Chinese cabbage, shredded
200g (6 1/2 oz) ready-made fried noodles
1. In a ceramic bowl, combine the chicken with the cornflour, the soy sauce, the oyster sauce and the sugar. Cover it and refrigerate it for about an hour.
2. Heat the wok until it becomes hot, add 1 tablespoon of the oil and swirl it all around to coat the side. Stir-fry all the chicken in two small batches over kind of high heat for about 4 to 5 minutes, or until well cooked. Add the oil between batches and remove the chicken from the wok and set it aside.
3. Then reheat the wok, add 1 tablespoon of oil and stir-fry the onion over high heat for about 3 to 4 minutes, or until the onion becomes slightly softened. Add the garlic, the ginger, the capsicum, the celery, the spring onion, the mushrooms and some water chestnuts to the wok. Stir-fry over kind of high heat for about 3 to 4 minutes or so.
4. Combine the extra cornflour with the sherry, the chicken stock and the soy
sauce. Add to the wok and bring it to the boil. Simmer for about 1 to 2 minutes, or until the sauce start to thicken slightly. Stir in the cabbage and cook, covered, for about 1 to 2 minutes or so, or until the cabbage is well wilted. Return the chicken to the wok and toss until becomes well heated through. Season it well with salt and pepper. Arrange all the noodles around the edge of some large platter and spoon the chicken mixture into the centre.
Nutrition Value:
Protein 25 g;
Fat 8.5 g;
Carbohydrate 20 g;
Dietary Fibre 4 g;
Cholesterol 55mg;
Energy 1110kJ (265cal)
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