For those who like curry can do without this sort and prepare the recipe the same way, as in this recipe is not the predominant flavor and only gives a light touch.
INGREDIENTS:
(6 servings)
* 3 boneless chicken breasts, skinless
* 1 egg *
Salt to taste 2 tablespoons flour
* 1 red bell pepper * 1 green pepper
* 6 tablespoons soy sprouts
* ½ cup oil (sunflower or peanut better)
* 1 dash
chicken broth 1 teaspoon curry powder 1 teaspoon
sugar 1 tablespoon rice wine
2 tablespoons soy sauce
TOOLS:
Knife Cutting board
wok or deep frying pan
Bol
PREPARATION:
1 .- Wash the peppers, remove seeds and cut into cubes of about 2 or 3 centimeters. 2 .-
Reserve.
3 .- Cut the chicken into cubes the same size.
4 .- In a bowl mix the egg with a tablespoon of corn flour and a pinch of salt.
5 .- Add the diced chicken and reserve in refrigerator for about 20 minutes. 6 .- After
this hot weather all the oil, but two tablespoons in the wok or skillet.
7 .- Gently shake the chicken and saute over high heat for a couple of minutes.
8 .- When the chicken is lightly browned remove and reserve on paper towels to drain excess oil.
9 .- Clean the wok and add the two tablespoons of oil reserved in advance.
10 .- When the oil is hot add the peppers and soy sprouts and saute for a couple of minutes.
11 .- Add the chicken broth, soy sauce, sugar, rice wine, curry and tablespoon of water.
12 .- Let it boil for a minute, then add back the chicken.
13 .- Boil 2 to 3 minutes more and remove.
14 .- Serve fresh and hot.
Source: China Kitchen II. Diario El Nacional. Venezuela.
INGREDIENTS:
(6 servings)
* 3 boneless chicken breasts, skinless
* 1 egg *
Salt to taste 2 tablespoons flour
* 1 red bell pepper * 1 green pepper
* 6 tablespoons soy sprouts
* ½ cup oil (sunflower or peanut better)
* 1 dash
chicken broth 1 teaspoon curry powder 1 teaspoon
sugar 1 tablespoon rice wine
2 tablespoons soy sauce
TOOLS:
Knife Cutting board
wok or deep frying pan
Bol
PREPARATION:
1 .- Wash the peppers, remove seeds and cut into cubes of about 2 or 3 centimeters. 2 .-
Reserve.
3 .- Cut the chicken into cubes the same size.
4 .- In a bowl mix the egg with a tablespoon of corn flour and a pinch of salt.
5 .- Add the diced chicken and reserve in refrigerator for about 20 minutes. 6 .- After
this hot weather all the oil, but two tablespoons in the wok or skillet.
7 .- Gently shake the chicken and saute over high heat for a couple of minutes.
8 .- When the chicken is lightly browned remove and reserve on paper towels to drain excess oil.
9 .- Clean the wok and add the two tablespoons of oil reserved in advance.
10 .- When the oil is hot add the peppers and soy sprouts and saute for a couple of minutes.
11 .- Add the chicken broth, soy sauce, sugar, rice wine, curry and tablespoon of water.
12 .- Let it boil for a minute, then add back the chicken.
13 .- Boil 2 to 3 minutes more and remove.
14 .- Serve fresh and hot.
Source: China Kitchen II. Diario El Nacional. Venezuela.
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