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Ingredients
Marinate : 450 grams chicken breasts, boneless , 2 tablespoon soy sauce , 14 teaspoon ajinomotto , 14 teaspoon sugar , 1 tablespoon ginger juice , 14 teaspoon white pepper , 1 14 cup chicken stock , 1 tablespoon vinegar , 1 tablespoon corn flour , 1 tablespoon Soya sauce , 14 teaspoon salt, chinese , 14 teaspoon salt , 4 onions spring , 1 cup mushrooms, button , oil for frying
Method
- Wash and cut chicken into 2 inch strips. Marinate the chicken with ginger juice, salt, pepper, sugar and soy sauce, for about 20 minutes.
- Wash and slice mushrooms, cut spring onions lengthwise into two half and then cut into 2 inch strips.
- In a small saucepan mix together, the chicken stock, vinegar, corn flour, salt, pepper and soy sauce.
- Bring to boil, stirring constantly, simmer for 3-4 minutes or until a slightly thick sauce is formed, (sauce should not be very thick or thin). Keep hot.
- Heat oil in a wok and fry the marinated chicken until the chicken is tender. Drain on absorbent kitchen paper.
- Heat 2-3 tbs. of oil and fry mushrooms and spring onions for 3-4 minutes or until the vegetables are tender but still crisp.
- Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
- Serve in a hot bowl with plain or fried rice.
- Note: Crush ginger and then squeeze in your palm to get ginger juice.
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