Tuesday 17 July 2012

Have this breakfast..............

American Chopsuey



Ingredients
Noodles300 grams
Saltto taste
Oil6 tablespoons + to deep fry
Cornflour/ corn starch2 tablespoons
Ginger,chopped1 inch piece
Garlic3-4 cloves
Onion ,sliced1 medium
Boneless chicken,cut into thin strips400 grams
Carrot,cut into thin strips1 medium
French beans,cut into thin strips4-5
Cabbage,shredded1/4 medium
Spinach,shredded6-8 leaves
White pepper powder1/2 teaspoon
MSG1/4 teaspoon
Sugar1 teaspoon
Tomato sauce4 tablespoons
Vinegar1 tablespoon
Chicken stock1 cup
Bean sprouts1 cup
Tofu,cut into thin strips100 grams
Eggs4

Method
Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately. 

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