CHOPSEUY AND BREADED CHICKEN FINGERS
Recipe for Breaded Chicken Fingers
2 1/2 lbs chicken tenderloins
1 cup all purpose flour
1 egg, beaten
8 tbsp water
salt and pepper
2 cups cooking oil
Combine flour, egg, water and salt and pepper until smooth.
Dip chicken into the batter and deep fry into the hot oil.
Cook for 8 minutes or until golden brown.
Remove excess oil and set aside.
VEGETABLE CHOPSEUY
4 tbsp cooking oil
6 cloves garlic, minced
1 large onion, peeled and chopped
4 cups chicken broth
1/2 cup soy sauce
1/4 cup oyster sauce
1 tbsp Knorr LIquid Seasoning
salt and pepper
1 tbsp sugar
1 cup carrots
2 cups broccoli florets
2 cups cauliflower florets
2 cups celery stalks
Slurry – 1/2 cup water plus 3 tbsp cornstarch
1/4 wedge green cabbage – cut into large piece
1 red bell pepper – seeded and cut into big pieces
Pre heat oil and saute garlic for 10 seconds.
Add onions and cook for 2 minutes
Add stock, soy sauce, oyster sauce,knorr, salt and pepper and sugar.
Bring to a boil.(5 minutes)
Add carrots, broccoli, cauliflower,celery.
Cover and cook for a minute.
Cover and cook for a minute.
Uncover and add slurry.
Stir to combine well to make the sauce thick.
Cover and cook for a minute.
Uncover and add cabbage and red bell pepper.
Cook for a minute while stirring.
Cover and turn of heat.
Allow the carryover heat to cook the vegetables – 2 to 5 minutes.
Uncover and add chicken. (slice chicken into small pieces)
Combine well.
Serve hot and with steamed rice.
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