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Chicken at the table
By : Rehana Khambaty
Category : Chicken lunch, Chicken, Egg
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. Beat the egg with 2 tbsp. of water in a bowl. Dip the chicken pieces first in egg, then roll in cornflour.
  2. Heat the oil in a non-stick skillet or kerahi till very hot. Put the chicken, a few pieces at a time and fry until golden. Remove.
  3. Pour off all but 2 tbsp. of oil and put in the vegetables and stir fry on high heat for 2 minutes. Add the soyabean sauce and stock. Bring to boil, cover and simmer for a couple of minutes more or until the vegetables are crisp tender.
  4. Combine 1 tbsp. Cornflour and water and stir into the boiling vegetables. Cook, stirring constantly, until the sauce thickens and bubbles for 2 minutes. Add the fried chicken pieces.
  5. Serve with rice and a sauce of green chillies in vinegar.
Ingredients:
1 egg
1/2 cup cornflour
2 cups boneless chicken, cut into strips
1/4cup refined oil
2 baby corns, sliced
1/4cup sliced celery
1/4cup diced capsicum
1/4cup bean sprouts
1 /2 cup bamboo shoots
6 button mushrooms
1 tbsp. soya bean sauce
1 cup chicken stock
1 tbsp. cornflour
1/4cup of water
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