Ready in 4 hours 10 mins
Saved by 11 cook(s)
Ingredients
2 teaspoons cornflour
2 tablespoons stock. May substitute rice
wine.
1 tablespoon lemon juice
1 tablespoon soy sauce
1 pinch crushed chillies
1 tablespoon grated fresh ginger
1 clove crushed garlic
500g (2 cups) skinless, boneless chicken
breasts, cut into bite-size pieces
2 tablespoons til (sesame seeds)
1 tablespoon til ka tel (sesame oil)
2 tablespoons vegetable oil
110g fresh mushrooms, quartered
1 green capsicum, julienned
4 green onions, sliced diagonally into 1/2
inch pieces
Preparation method
Prep: 4 hours | Cook:
10 mins
1.For marinade: In a
bowl, mix cornflour with stock (or wine); stir in lemon juice, soy sauce, chillies,
ginger and garlic. Blend and stir in chicken strips to coat. Cover and
refrigerate to marinate for 3 to 4 hours.
2.In a large frying
pan, toast the til, (sesame seeds) over medium heat, shaking the pan until the
seeds are a golden brown colour. Remove seeds and set aside.
3.To same frying pan,
add sesame oil and vegetable oil and heat slowly.
4.Drain chicken,
reserving marinade, and quickly stir-fry in a kadhai, a few pieces at a time,
until browned. Remove chicken with a jharni/chhalni (slotted spoon) and set
aside.
5.Add mushrooms and
green capsicum to same frying pan and cook for 2 to 3 minutes, stirring
constantly. Add the green onions and stir-fry 1 minute more.
6.Return chicken to
pan, together with reserved marinade, and stir over medium high heat for
another 2 to 4 minutes, or until the ingredients are evenly coated with the
sauce. Sprinkle toasted sesame seeds on top and serve immediately.
Veerapagupathy,
Chothavilai Beach,
Thengamputhoor,
Kanyakumari.
+91-04652-221337
+91-9500946903
Email:aveholidayhome@gmail.com
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