Sliced Chicken Recipe
Ingredients:
* Dried mushrooms 4 nos.
* French beans 100 gms.
* Onion 1 no.
* Capsicum 1 no.
* Cooked chicken slices 500 gms.
* Carrots 100 gms.
* Chicken stock ¼ liter.
* Sugar ½ tsp.
* Soya sauce ¼ cup.
* Crushed garlic flakes 4 nos.
* Cornflour 1½ tsp.
* Dry sherry 2 tbsps.
* Oil 2 tbsps.
* Salt & Pepper As required
Instructions:
Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices.
Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while.
Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. Bring to a boil and stir till sauce thickens and serve hot. Steaming heats the vegetable and softens its texture. It's gentler than boiling and allows the vegetable to maintain its colour if not overdone. Use a Stainless Steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid.
There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked. For more details http://www.indomunch.com
About the Author
jaffar
What's the best way to handle a burnt pot with food in it?
My husband and I were steaming vegetables in a stainless steel pot and apparently didn't put in enough water. There was a burnt smell and my husband took the pot off the stove.
His plan was to let it all cool till it was cool enough to handle, then take out the vegetables and steamer insert and clean up. He thought putting cold water in the hot pan would just damage the pot.
I thought that leaving the veggies in there would allow them to keep burning and make the smell worse, since I figured some of the smell must be coming from the veggies being seared in the heat. Plus I thought we should cool down the pot because it was burnt. I took the veggies and steamer insert out. In doing so, I did actually burn myself, and when I added cold water to the pot, it did spatter a bit.
Which approach was the better way? Should I have left it all in there until it was cool for safety? Or is it better for the veggies and the pot to take it all apart asap?
When you burn something in a pan, put cold water in the sink and place the bottom of the burnt pan in the cold water. So, the cold water is about 1/4 to 1/2 covering the bottom of the pan. Let it set in this until the pan cools. That will take care of the burnt smell and when it is all cooled off, remove the burnt food, scrape it out and clean the pan as you would normally.
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