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Ingredients
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| 1 |
Shanghai style noodles |
1 pound |
| 2 |
Boneless and skinless chicken breasts, cut into thin strips |
1/2 pound |
| 3 |
Bok choy, cut into bite-size pieces |
1/2 |
| 4 |
Carrot, thinly sliced |
1 |
| 5 |
Broccoli, cut into 1-inch florets |
1/ 2 cup |
| 6 |
Garlic, minced |
2 cloves |
| 7 |
Onion, thinly sliced |
1 |
| 8 |
Hot bean sauce |
2 tablespoons |
| 9 |
Salt |
1/2 teaspoon |
| 10 |
Szechwan peppercorns, crushed |
1/2 teaspoon |
| 11 |
Light soy sauce |
1 tablespoon |
| For the marinade- |
| 12 |
Chinese rice wine or dry sherry |
1 tablespoon |
| 13 |
Light soy sauce |
1 tablespoon |
| 14 |
Corn starch |
2 teaspoons |
| For the sauce- |
| 15 |
Chicken stock |
1 cup |
| 16 |
Corn starch, dissolved in 2 tablespoons of cold water |
1 teaspoon |
| 17 |
Chili oil |
1 tablespoon |
| 18 |
Sesame oil |
2 teaspoons |
| 19 |
Sugar |
1 teaspoon |
| Method |
Combine all the ingredients of marinade in a bowl, add chicken pieces, toss well
to coat all over and set aside for 30 minutes.
Boil a good quantity of water in a large pan, add noodles and cook according
to the package directions, drain, rinse under cold water, drain again and set
aside.
Heat 1 tablespoon of oil in a wok over high heat, add garlic and saute for 30
seconds. Now add chicken and stir-fry until perfectly cooked. Transfer to the
plate and set aside. Heat 1 tablespoon of oil in a wok, add onion, bok choy,
carrots and broccoli and stir-fry until crisp tender. Season it with salt and
pepper. Add noodles and stir with the help of fork to separate them from each
other. Now add chicken and stir . add hot bean sauce, light soy sauce, chicken
stock and corn starch mixture, stir, bring to a boil and cook until thickens.
Garnish with green onions and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Szechwan peppercorns are very hot. If you like things less
hot, cut down the quantity and if you like it spicier, add as per your taste.
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