Two boneless chicken breasts weighing 1/2 kg were used.Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into your preferred size.Choice of vegetables can be used and cut as desired.Serve garnished with some reserved spring greens. In 6 plates, arrange fried noodles and ladle some sauce over them. Lightly coat a non-stick pan with oil and half fry eggs one by one. Toss in the crispy fried chicken strips and coat well with the sauce.Ĭheck for seasoning and add a little salt, if required. Toss well and when partially done, add the chicken stock, above sauce mixture with pepper powder and a pinch of sugar.īring to a boil and incorporate the cornstarch liquid to thicken sauce. Stir in the vegetables (carrot, broccoli, cabbage and bell pepper). When garlic is fragrant, add the onion slices and cook for few seconds. Fry the spring onions, garlic, ginger, celery and green chilli. In a bowl, mix in szechwan sauce, chilli-garlic sauce, tomato ketchup and rice vinegar. Drain in a sieve set over a bowl.Ĥ spring onions (chopped, reserve some greens for final garnishing of the dish)Ħ broccoli florets (135 grams, cut lengthwise into halves)ġ bell pepper (250 grams, cut into strips)ġ tablespoon cornstarch mixed with 1/4 cup water for slurry Heat oil for deep frying on medium-flame.įry chicken pieces in batches until cooked, crisp and golden brown. When ready to fry, mix in an egg with the chicken pieces along with cornstarch and all-purpose flour. Marinate chicken pieces with garlic, ginger, green chilli, pepper powder and soy sauce for few minutes. Drain crisp noodles in a colander set over a bowl and then, onto absorbent paper towels.Ĭontinue the above by frying rest of the noodles in batches.ġ/2 kg chicken boneless breasts (cut into pieces) When frying, use a pair of silicone tongs to move the noodles around in the sieve. Place some noodles in a sieve and deep fry on medium-high until they change to a light golden colour (not brown) and crisp. Sprinkle cornstarch over the noodles and toss to coat them. Run cold water over the noodles to stop them from cooking further. Once noodles are al-dente (firm to the bite), drain the noodles in a sieve. When they are cooked, it is easier to work with them rather than handling one huge mass. Once the noodles soften slightly, use a kitchen scissor and cut through the noodles into pieces. The crispy noodles in combination with the sweet and spicy sauce, crunchy vegetables, chicken pieces and runny egg yolk makes for a comforting, hearty, delicious dish.īring a pot of water to boil, add the noodles and little salt. Topped with the fried egg and garnished with spring greens. To serve, a portion of the crispy noodles are arranged in a dish with some sauce ladled over them. Finally, the eggs have to be half-fried just before assembling the dish. Then, to prepping the various vegetables and cooking them to make the sauce with the fried chicken pieces incorporated at the end. Next, the marinated chicken pieces have to be deep fried and set aside. They can be made in advance and stored in an airtight container. Air-dried, tossed in cornstarch and deep fried till light golden and crisp. First the noodles have to be cooked in boiling water until al dente. There are various steps in preparing the Indo-Chinese chop suey. This Indo-Chinese version is an adaptation from the classic American chop suey, which is a pasta casserole made with ground beef, macaroni and seasoned tomato sauce. It consists of a savoury sauce loaded with vegetables and protein of choice, served over a bed of crispy noodles and topped with a half-fried egg. Chop suey is popular dish on the menus of most Chinese street food stalls and restaurants in India.
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