Hakka Special Chicken
A delightful Indo-Chinese dish featuring tender chicken pieces and a medley of vegetables, simmered in a flavorful sauce.
Ingredients
- 150 gms Chicken (Cut into small pieces)
- 1 unit Egg
- 1 unit Onions (Sliced)
- 1 unit Capsicum (Diced)
- 50 gms Mushroom (Diced)
- 25 gms Baby corn
- 25 gms Bamboo shoots
- 0.5 tsp Ginger (Chopped fine)
- 0.5 tsp Garlic flakes (Chopped fine)
- 2 tsp Tomato Sauce
- 1 tsp Red Chilly Sauce
- 1 tsp Ajinomoto (MSG)
- 1 tsp White Pepper Powder
- 1 tsp Salt
- 3 cups Chicken Stock
- 2 tbsp Corn Flour
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Instructions
- 1To prepare the chicken stock, boil 200 grams of chicken including ribs and bones, 1 carrot, 1 onion, and 1 celery stick with water. Ensure the water quantity is sufficient to yield 3 cups of chicken stock. After boiling, strain the liquid into a bowl and use only the liquid as chicken stock. Alternatively, ready-made chicken stock can be used.
- 2Dice all the vegetables and boil them in the prepared chicken stock along with the diced chicken pieces.
- 3Add all the sauces and salt to the pot, cooking for 2 minutes. Mix the cornflour with 1/2 cup of water and pour it over the chicken and vegetables to thicken the sauce.
- 4Beat the egg and pour it slowly over the cooked chicken and vegetables, stirring continuously. Cook for an additional 2 minutes and serve hot.
