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Instructions
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1. Cut cauliflower into small florets, beans and carrot into small pieces. Boil these with green peas in salted water for five minutes. Remove and keep in a bowl. Keep it warm.
2. Boil chicken leg pieces adding onion, garlic and ginger, coriander and salt. Remove chicken. Preserve the stock.
3. Fry lightly the chicken leg pieces. Remove and keep warm.
4. Heat two-tablespoon oil in a pan. Add two tablespoon grated garlic and ½ teaspoon grated ginger. Add finely chopped green chili. Fry for a few minutes.
5. Add ½ cup chicken stock and Soya sauce. Cook in high heat and add cornflower diluted in ½ cup water to thicken the sauce. Add salt and sugar check the seasoning and adjust as required. Stir well to mix properly.
6. In a plate keep lightly fried chicken pieces and arrange the boiled vegetables. Add butter over the boiled vegetables. Sprinkle pepper.
7. Now with a spoon spread the sauce over the boiled vegetables and serve hot.
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