 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Three flavored,chicken prawn and veg... very colorful Ingredients:
prawns - 8 |
boneless chicken - 100 gms |
spring onion greens - 2 stalks |
black bean paste - 1 tbsp |
oyster sauce - 2 tsps |
vinegar - 2 tsps |
white pepper powder - quarter tsp |
chicken stock - 4 or 5 cups |
cornstarch - 1 tbsp |
saalt - to taste |
chilli oil - 1 tbsp (optional) |
Directions:
1. PREPARATION
2. Peel, devein nd wash prawns thoroughly. If they are large, cut each in half-lengthwise, others leave them whole. drain and keep aside.
3. Wash chicken and using a sharp knife, slice them thinly.
4. Wash, trim and chop the spring onion greens.
5. Dust sliced chicken pieces and prawns with the cornstarch. Keep aside.
6. Mix black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and keep it aside.
7. -
8. COOKING
9. Heat the remaining chicken stock in a wok/pan, and bring it to boil.
10. Gently slide the cornstarched chicken and prawn into the boiling stock. Dissolve the remaining cornstarch with a half cup of water.
11. Reduce heat and simmer for about three minutes. Add the blended sauces, dissolved cornstarch, salt to taste and simmer for half a minute.
12. Drizzle chilli oil (or any brandy) and serve hot. Granish with chopped spring onions.
|
|