Sliced Chicken Recipe

By: jaffar.com


Ingredients:
* Dried mushrooms 4 nos.
* French beans 100 gms.
* Onion 1 no.
* Capsicum 1 no.
* Cooked chicken slices 500 gms.
* Carrots 100 gms.
* Chicken stock 1/4 liter.
* Sugar 1/2 tsp.
* Soya sauce ¼ cup.
* Crushed garlic flakes 4 nos.
* Cornflour 11/2 tsp.
* Dry sherry 2 tbsps.
* Oil 2 tbsps.
* Salt & Pepper As required

Instructions:
Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices.

Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while.

Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. Bring to a boil and stir till sauce thickens and serve hot. Steaming heats the vegetable and softens its texture. It's gentler than boiling and allows the vegetable to maintain its colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid.

There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked. For more details http://www.indomunch.com
Ingredients:
* Dried mushrooms 4 nos.
* French beans 100 gms.
* Onion 1 no.
* Capsicum 1 no.
* Cooked chicken slices 500 gms.
* Carrots 100 gms.
* Chicken stock 1/4 liter.
* Sugar 1/2 tsp.
* Soya sauce ¼ cup.
* Crushed garlic flakes 4 nos.
* Cornflour 11/2 tsp.
* Dry sherry 2 tbsps.
* Oil 2 tbsps.
* Salt & Pepper As required

Instructions:
Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices.

Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while.

Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. Bring to a boil and stir till sauce thickens and serve hot. Steaming heats the vegetable and softens its texture. It's gentler than boiling and allows the vegetable to maintain its colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid.

There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked. For more details http://www.indomunch.com
Ingredients:
* Dried mushrooms 4 nos.
* French beans 100 gms.
* Onion 1 no.
* Capsicum 1 no.
* Cooked chicken slices 500 gms.
* Carrots 100 gms.
* Chicken stock 1/4 liter.
* Sugar 1/2 tsp.
* Soya sauce ¼ cup.
* Crushed garlic flakes 4 nos.
* Cornflour 11/2 tsp.
* Dry sherry 2 tbsps.
* Oil 2 tbsps.
* Salt & Pepper As required

Instructions:
Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices.

Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while.

Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. Bring to a boil and stir till sauce thickens and serve hot. Steaming heats the vegetable and softens its texture. It's gentler than boiling and allows the vegetable to maintain its colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid.

There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked. For more details http://www.indomunch.com

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