INGREDIENTS FOR SAUCE
2-3 tablespoon Sesame Oil
2 tablespoon Soya Sauce
100-125 ml Fish Stock
2 tablespoon Cornflour
3-4 tablespoon Water
1 White Onion
1 Carrot
2 tablespoons Sugar
3-4 tablespoons Vinegar
1-2 tablespoon Concentrated Tomato Puree
1 Chicken Breast Without Skin - cut into small pieces
1 inch Piece of Ginger
6 Fresh Garlic Cloves
4-6 tablespoon Sesame Oil
1 Red Pepper
1 Green Pepper
1 Spring Onion
METHOD TO MAKE SAUCE
1. Chop the onion and carrots finely
2. Heat oil in a wok
3. Add the onion and fry for a minute or so
4. Next add the carrots and fry for minute or so
5. Mix the cornflour and the water to make a paste & keep aside
6. Next all the other ingredients to the wok and mix well and let it simmer for a few minutes
7. Next add the cornflour and cook till u get a sauce of the consistency you like
8. Remove off heat
1. Wash the chicken thoroughly and drain
2. Thinly chop the garlic
3. Grate the ginger
4. Cut the peppers into pieces
5. Chop the Green Spring onions
6. Heat oil in a non stick wok
7. Add ginger garlic and chicken fry for 2-3 minutes till the pink of the chicken is gone
8. Next add the peppers and fry for another 1-2 minutes
9. Add sauce and cook for another 1-2 minutes
10.Remove to serving dish
11.Serve immediately
EGG FRIED RICE RECIPE
INGREDIENTS
2 Cup cooled boiled White Rice
2 Large Eggs
3 tablespoon Sesame Seed Oil
2 tablespoon Soya Sauce
Salt to taste
1 Spring Onion - Green Part only - Chopped
METHOD
1. Heat oil in a non stick wok
2. Break eggs in a bowl, add salt and whisk well
3. Add rice and stir fry for 1-2 minutes
4. Season with soy sauce and mix well
5. Push rice to one side of the pan
6. Pour the beaten egg on the other side of the pan and leave for about 15-20 seconds to set
7. Next stir around the egg to break it up and then toss around with the rice
8. Stir-fry for a 1-2 minute
9. Remove to serving plate
10. Top with the spring onion greens
11. Serve immediately
