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Sunday, March 31, 2013

SSJ’s SOY CHICKEN POCKETS




Sorry Happy-Eaters,
                   I was much busy yesterday in expanding my institute “The Bangalore Chef”s  recipe menu with more than 130 recipes that’s why I didn’t post my recipe yesterday. So today you will get 2 recipes instead of 1… and here is the one for chicken lovers… in some raw style.

INGREDIENTS

Full Cabbage Leaves – 2-3

For Soy Chicken :
  • Chicken – 1 cup, boneless in small chunks
  • Soy sauce – 1tbsp.
  • Spring Onion – ½ cup chopped
  • Salt to taste
  • Black Pepper powder – ¼ tsp.
  • Oil – 1tsp.
For Rice :
  • Small Rice – ¼ cup
  • Rice Vinegar – 1tbsp.

For Sauce :
  • Garlic – 4 cloves, chopped
  • Tomato paste – 3tbsp.
  • Oil – 1tsp.
  • Salt to taste
  • Mustard Seeds – ½ tsp.
  • Sugar – ½ tsp.

METHOD

Just blanch the Cabbage leaves and keep aside

For Rice :
  • Boil rice well with rice vinegar, strain and keep aside for cooling.

For Sauce :
  • Heat oil in a pan. Add mustard seeds and when they started crackle add garlic and stir for 2 minutes.
  • Add tomato paste, salt and sugar one by one and cook for 2-3 minutes to make it thick well.

For Soy Chicken :
  • Heat oil in a pan. Add spring onion and stir for a minute.
  • Add chicken chunks and cook for 2-3 minutes (Chunks of chicken becomes soft very fast).
  • Add salt, black pepper and soy sauce and mix well. Cook for a minute and keep aside.

To Serve :
  • Cut triangle from blanched cabbage leaves. In average 1 cabbage leaf makes 4 triangles.
  • Put 1tsp. vinegar rice on cabbage leaf. Spread 1 tsp. sauce  on it and then put soy chicken on it.
  • Now close the triangle as one by one corners (blanched cabbage leaves sticks well on each other.
  • Make all the triangles same as. Serve immediately.


Recipe and photo copyright @ happy eating foods


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