Ingredients:
Cooked & shredded Chicken 500 gms
Dried Mushrooms -4 nos.
Finely chopped onion -1 no.
Chicken Stock -¼ ltr.
Soya Sauce -¾ cup
Fresh ginger,finely chopped- 1 tbsp.
Garlic clove, crushed -1 no.
Vinegar -4 tbsp.
Sugar -1 tsp.
Cornflour -1 tbsp.
Sherry -1 tbsp.
Tomato puree -1tsp.
Pepper To taste
Salt To taste.
Method:
- Put the soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
- Bring to a boil and simmer for 2 minutes.
- Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
- Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
- Add the stock and the soya sauce mixture, together cornflour mixed with sherry, to the chicken.
- Add the mushrooms and cook till the sauce thickens.
- Serve hot.
Making Time : 30 minutes.
Serves : 2 persons.
Shelflife: 1 day(Best fresh).
Note: This recipe is a blend of indian and chinese cuisines. Its a fictional cuisine. Chicken stock means the water in which chicken is boiled for few minutes. To make chicken stock delicious add 2 cloves, 4 peppercorns, 1 bay leaf and 1 cinnamon to it while boiling.
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