Chinese chicken a la Shehnaaz
Submitted by Sakinaben on Fri, 2007-01-12 19:25
Preparation Method:
Cooking:
- heat the oil,
- add butter, when melted,
- add green chilly and ginger and fry slightly,
- add chicken and cook until chicken is say 75% cooked,
- add all shredded veggies to the pot and stir,
- cover and leave for veggies to cook say just 5 mins,
- mix and add sauce to pot ( taste the sauce before
- adding it to check if you want to adjust the mix ),
- allow it to steam for just 4 to 5 mins,
- add the sweet corn and then the spring onions
Serve
best with plain boiled rice
Ingredients:
Chicken : optional to be either shredded or cut into
small bite sized pcs with bone - we prefer
to leave the bone on as we find it turns out
much more tasty - approx 1 kg for 3 persons
Washed & cleaned
Mixed shredded veggies :
cabbage, carrots, green capsicums,
one large Spanish onion, one small red onion
- qty say all shredded to fill a large salad bowl
Sweet corn
a small tin full or more to taste
Salad or Spring onion
one bunch chopped white and green separately
Spices
Green chilly chopped finely - 2 hot ones
Ginger - chopped finely approx 1 tsp full
2 tbsp vegetable oil / 1 dessert sp butter
Sauce :
5 tbsp pineapple juice
( we sometimes use orange juice
if p'apple is not available but find
it does not turn out as tasty )
2 tbsp Soy sauce
1 tsp tomato puree
2 tsp tomato ketchup
ground black pepper - lots of it
Preparation Time:
1 hr
Chef's Name:
Sakinaben Ebrahimji
Recipes:
