Chicken Lomi With Shrimp And Oyster Sauce
|Lomi||200 Gram (Use Fettuccine If Lomi Is Not Available)|
|Chicken chunks||200 Gram|
|Deshelled shrimps||200 Gram|
|Curly cabbage||100 Gram (Can Use The Normal Cabbage)|
|Sliced carrots||50 Gram|
|Sliced onions||1 Cup (16 tbs)|
|Chopped garlic||2 Clove (10 gm)|
|Green onions/Spring onions||1|
|Ground black pepper||To Taste|
|Broth cube||1 (Vegetable Flavor)|
|Olive oil||2 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Corn starch||1 Teaspoon (Dissloved In 25 Milliliter Water)|
|Egg||1 , scrambled|
|Sliced green bell pepper||1 Cup (16 tbs)|
Marinate the chicken chunks with 1 tablespoon of oyster sauce.
Prepare your pot and make it hot. Once hot, you put the olive oil and after a while sauteed the spices like the onions and garlic. After it gets a bit brown you can add the marinated chicken and cook for a couple of minutes then add the deshelled shrimps and 1 piece of broth cube vegetable flavor. After the shrimps are cooked, you add the lomi or fettuccine and add the water and let it boil for 7 minutes. Before the noodles is totally cook, or 3 minutes before the noodles is cook you add the curly cabbage and 1 minute before you remove the pot from the stove you add already the slice carrots, the slice green bell pepper and the salt. Then lastly put the dissolved corn starch to thicken the soup and then the scrambled egg.
Place some in a soup bowl and add some green onions for garnishing and ground pepper for more taste.
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