It is Easter holidays for Hans and Shyama here, though Hans is home , Shyama was still at her place as she had to do work for her thesis etc... but she is coming home today as we are going for few days of holiday and I thought before going I will add a new post in my blog.
Will tell about our few days trip when I come back as I have planned to visit markets and then it is fun to share the pictures of the market etc....
I do have a step py step pictorial of making the dish, will add them later.
750 gm bonless chicken (Breast or thigh / leg)5 tbsp of corn flour ( 2 tbsp for mixing with the chicken and the rest for thickening the sauce)
Oil for deep frying and extra 3 tbs also for the sauce
1 heap tablespoon of grated ginger
1 tbsp of finley chopped garlic
2 onions chopped
250 gm brocoli florets
400 gm Straw mushrooms from a can70 gm fresh mushrooms slices
2 carrots sliced
2 celery sticks sliced
3 tbsp of hoisin sauce2 tbso of chinese wine
1 tbsp of soy sauce
2 tbsp of chinese black vinegar
700 ml hot water
Salt and pepper for taste
1 tsp of seasame oil
1. In a bag ( I use deepfreeze bag) add the chicken pieces and the 2 tbsp of corn flour and give it a good shake so all the pieces are coated with the corn flour.
Heat in a wok / pan oilf for deepfrying, when the oil is hot enough, deep fry the chicken till they are light brown, drain and keep side.
Remove the oil which you deep fried the chicken and add the extra 3 tbsp oil .
Add the onions and fry for few minuites. Then add the ginger and the garlic paste and fry for 2 minutes.
Add the broccoli, celery, carrots and frest mushroom and sauted for few minutes.
Add the chinese wine, hoisin sauce, soy sauce, vinegarn salt and pepper and the hot water.
And bring it to boil , add the frreid cchicken pieces and the tinned mushrooms. Cook for 2 to 3 minutes, mix the 3 ybsp of corn flour with a bit of water and add this paste to the wok and make the sauce thick. Don't add the cornflour paste full you might not need the whole amount for making the sauce thick. Add the sesame oil and serve with steamed rice or noodles.