BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF,
MARASASAROBAR BODH GAYA
INGREDIENTS:
Cooked chicken pieces – 50 gms
Chicken stock -0.15 lt
Ginger- 25 gms
Garlic -25 gms
Green chillies- 25 gms
Coriander leaves -30 gms
Egg – 1
French beans -15 gms
Carrots – 20 gms
Cabbage- 15 gms
Capsicum – 10 gms
Mushroom- 20 gms
Spring onions -20 gms
Black pepper -5 gms
Soya sauce- 15 gms
Cornflour – 10 gms
Spring onion stems- 15 gms
Refined oil -0.015 lt
Salt(as required)
METHOD:
Cooking Procedures :Heat oil in a wok on high flame. Add garlic, ginger, green chilies and saute till fragrant.Add vegetables and saute for 2mins .Now add water and let it come to a boil.dd sauces and mix well. Season with salt and pepper and simmer for 4-5 mins.Now add corn flour slurry, spring onion and cook till thickened. Turn off the flame.Now add corn flour slurry, spring onion and cook till thickened. Turn off the flame.Serve piping hot with fried noodles
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