Chicken Chow Mein
|Chicken||1 Cup (16 tbs), shredded thinly|
|Meat||1⁄2 Cup (8 tbs), shredded thinly|
|Pepper powder||1⁄2 Teaspoon|
|Soya sauce||1 Tablespoon|
|Corn flour||2 Tablespoon|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm)|
|Carrots||1⁄2 Cup (8 tbs), shredded|
|Capsicums||2 , shredded|
|Celery stick||1 , diced|
|Water||1 1⁄2 Cup (24 tbs)|
|Chili sauce||1⁄2 Teaspoon|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
Boil the chicken and meat separately and shred them.
Cook noodles with 1 teaspoon salt and enough boiling water.
When cooked pass under running water and drain.
Sprinkle 1 teaspoon oil and set aside for 20 minutes.
Place chicken and meat in a bowl and add 2 teaspoons salt, brandy, pepper, soya sauce, 1 tablespoon oil, 1 tablespoon cornflour and mix well.
Heat one cup oil and fry the noodles till they are slightly crisp.
Heat again 1/2 cup oil and fry the onion, garlic and vegetables.
Saute for 2 minutes.
Add chicken mixture and 1 cup water.
Cook for 5 minutes, stirring all the time.
Mix 1 tablespoon cornflour with half cup water and add to the chicken mixture.
When the mixture thickens, remove from fire.
Add chilli sauce and mix well.
Place noodles in a plate and pour the mixture over it.
Omit chicken and meat.
Use 1/4 kg. gluten, canned or freshly made, shredded and fried before use.
Follow the recipe as above.