This is my version of this popular Oriental dish but with a few additional spices involved.
A very simple, Yummy and perfect as a main course or side dish to add to your table.
INGREDIENTS:
1 Plump chicken breast – cut into bite sized pieces
1/2 Medium Onion – cut into slices
1/2 Carrot – sliced into ribbons or as julienne
1/2 Cabbage – finely chopped into slices
3 Button mushrooms or Oyster mushrooms – cut into slices
1/2 Green pepper & 1/2 red pepper – cut in quarters and into slices
Handful of Broccoli – cut into bite sized florets
3 – 4 Green beans – cut at angles into bite sized pieces
2 – 3 Spring Onions – chopped at angles
Handful of bamboo shoots
For Frying:
1 – 2 Tblsp. vegetable oil
1 Teasp. cumin powder
1 Teasp. coriander powder
1 – 2 Garlic cloves – finely sliced or 1 teasp. powdered
1 Teasp. sambal oelek (optional chilli paste – depends on your tolerance)
1 Teasp. hot paprika (optional – depends on your tolerance)
1 Teasp. ginger powder
1 Tblsp. kecap manis (sweet soya sauce)
Your “Starter Chopping Board”
Warm your deep pan / wok with your vegetable oil and make sure it gets hot. Meanwhile, cut up your chicken breast into bite sized pieces and add to the hot pan / wok – meat should start sizzling. Add a sprinkle of black pepper & stir around for a minute or so until outside of meat starts to look lightly cooked on one side.
Flip meat over and sprinkle a little black pepper – continue to stir until meat looks even and lightly cooked. Do not over cook! You will need to add to pan at a later stage ….
Leave aside to cool and drain off excess oil on a plate with a sheet of kitchen towel. Keep the vegetable oil & cooked meat fat in the pan / wok for later cooking.
Re-heat your pan / wok add your broccoli florets, sliced green beans, garlic. cumin and coriander spices. Stir fry for a couple of minutes.
add to the pan the sliced onion and chopped spring onion. Stir for a minute.
Then add your sliced cabbage, red and green peppers to the pan / wok and mix well until vegetables been thoroughly mixed. Then add your sliced mushrooms and stir further for a minute – ensure your vegetables all al-dente.
Add your partly pre-cooked chicken pieces, sambal, ginger, paprika and kecap manis to the pan. Stir well together.
Add the carrot ribbons / julienne and handful of bamboo shoots. Mix together well and ensure your meat is cooked.
You are now ready to plate up. Serve with white rice or even a baked potato. Also ideal to add as a side dish addition to your Oriental table, Buffet or as a yummy snack – I hope you will enjoy …..
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
CONTACT FORM: Please leave a comment …..
We would love to hear from you and appreciate if you will “Share” your comments with us. This will help us make a compilation of your experience of “Linda’s Kitchen”.
Your email address will not be published. Please fill in the form below with a brief description of your experience so we can contact you for more details. Thank you ……