Menu-13

Prep time                               30minutes

Chicken stock                         600ml

Shredded cooked chicken    50gms

Capsicum                                25gms

Carrots                                    25gms

Cabbage                                 50gms

Coriander leaves                    5gms

Onion greens                         5gms

Bean curd                               20gms

Ajinomotto                             a pinch

Sugar                                      2gms

Chilli paste                             1tspn

Salt                                          to taste

Soy sauce                               5ml

Vinegar                                   25ml

Corn flour                               10gms

Cut vegetables into fine dices, dice bean curd (tofu). Bring stock to boil. Add chilli paste, soy sauce, vinegar, sugar and seasoning. Add all vegetables. Cook for a minute on medium heat, dissolve corn flour in 50ml of water and add to the soup, stirring constantly till it becomes thick. Cook for a minute, add chicken, tofu, chopped coriander leaves, and chopped onion greens. Check seasoning and serve hot immediately.

Soup should be prepared just before the meals or else it will lose its taste and flavor.

Prep time:                                                 25minutes.

Chicken (boneless)                                    2nos

Oil                                                              30ml

Bell pepper                                                50gms

Green capsicum                                        20gms

Onions                                                       50gms

Orange juice                                              50ml

Lemon                                                        1/2no

Salt and pepper                                        to taste

Ajinomotto                                                a pinch

Chicken stock                                            100ml

Corn flour                                                  1tspn

Water                                                         20ml

Honey                                                        5ml

Onion greens                                             10gms

Shred chicken. Cut capsicum and bell pepper into strips. Peel and dice onions. Heat oil in a wok, stir fry onions and peppers for 30 seconds, remove. In the same oil, add shredded chicken and stir fry until no longer pink in the center. Add in pepper and onions, orange juice, lime juice, honey, stock and seasonings. Heat until mixture starts to bubble. Combine corn starch and water in a small bowl, add to the wok. Cook and stir over medium high heat until sauce boils and thickens. Garnish with fine shreds of onion greens and serve with rice.

The chicken should be soft and juicy, do not over cook.

Prep time                                         20minutes.

French beans                                   200gms

Garlic                                                10gms

Ginger                                              10gms

Spring onions (white part)             50gms

Soy sauce                                         2ml

Chilli paste                                       1/4tspn

Sugar                                                a pinch

Salt and pepper                               to taste

Stock                                              50ml

Wash and string beans. Cut into 2” length, divide lengthwise. Blanch them in boiling salted water. Drain, refresh, and keep aside. Fine chop ginger and garlic, chop the spring onions in a wok add ginger, garlic and spring onions. Stir fry for 10 seconds add chili paste, stock, beans and the remaining ingredients. Mix together and stir fry for another 30 seconds. Serve as a side dish.

Use tender beans for the dish.

Prep time                                         45minutes

Long grained rice                            200gms

French beans                                   50gms

Capsicum                                         20gms

Onions                                              50gms

Carrots                                             100gms

Ham                                                  50gms

Cooked chicken                               50gms

Spring onions                                  25gms

Soy sauce                                         10drops

Salt and pepper                               to taste

Peas                                                  50gms

Oil                                                     25ml

Pick, wash and soak rice for about 20 minutes. Drain, boil 1.5 litres of water, and add salt and a few drops of oil. Add rice and cook till almost done. Drain and spread over a table top. Fine chop all the vegetables. Heat oil in a wok. Stir fry vegetables. Add cooked rice, soy sauce, shredded meat and seasoning. Stir fry for 2-3 minutes. Serve hot.