Chicken Chop Seuy

INGREDIENTS

MEAT

300 gms Boneless Chicken Diced

100 gms Paneer Diced

1 large Onion Diced

1 sml Broccoli, Florets

1 sml Cauliflower, Florets

1 large Carrots sliced thinly

2 stlks Celery Chopped

½ cup Baby Corns

½ Yellow Bell Pepper Diced

½ Green Bell Pepper Diced

½ Red Bell Pepper Diced

4 stlks Green Onion Julienne

1 cup Tin Mushrooms

2 tblsp Minced Garlic

1 tblsp Light Soy Sauce

1 tsp Vinegar

3 cup Chicken Stock

1 tsp Sugar

2 tbsp Cornstarch

Salt & Black Pepper for seasoning

Oil as per requirement

METHOD

Place a Chinese wok on high heat with 2 tblsp of oil sauté garlic and onion for a minute. Once onion is translucent, add in diced chicken and saute until chicken is 60% cooked. Add in paneer, all the vegetables, except green onions and toss the chicken well with it.

Add in soy sauce, vinegar, sugar and chicken stock, stir and bring it to a boil for 2 to 4 minutes. Meanwhile, add 2 to 3 tblsp of water with cornflour and mix it well. 

Once the sauce start boiling, adjust the seasoning and slowly pour in the cornstarch mixture until the sauce is thick.

NOTE: Use a small amount of the cornstarch mixture if you are serving this dish on later stage. Warm the sauce before serving then you can use.

GarNICHE on top of steamed rice, or fried noodles, or serve it in noodle basket, with finely sliced green onions. Enjoy!