Chicken Chow Mein with Mushrooms and Eggs 
Recipe: Sanjay Hingorani

Ingredients:

3 cups half boiled noodles
300 gms boiled shredded chicken
2 medium capsicum thinly sliced
1 medium onion thinly sliced
1 medium carrot thinly sliced
2-3 stalks of spring onions chopped
1 cup Mushrooms cut into pieces
1 cup chopped cabbage
2 tbsp garlic paste
2 tbsp green chilli sauce
2 tbsp soy sauce
2 tbsp rice wine vinegar / vinegar
4-5 whole green chillies
2 Eggs beaten
Peanut oil to cook

Method:

Heat some oil in a wok, on high heat, add the garlic paste green chillies slice onions, carrots, cabbage and capsicum. Flash fry them, keep them crispy. Add mushrooms. Add the chicken and the boiled noodles. Stir continuously. Add the eggs. Scramble. Add all the sauces and vinegar. Go for 10 mins tops.

Serve in a dish. Use some spring onions to garnish. Some mint leaves would be very nice.

Peanut oil makes a lot of difference in the flavours here.

Eat, Enjoy, Repeat !

Cheers
Sanjay

Comments

Post a Comment

Popular posts from this blog

Chicken "Audi" Kebabs

Image
  Chicken "Audi" Kebabs Recipe: Sanjay Hingorani Ingredients: 500gms chicken mince Add: 2 tbsp Gram flour / Chickpeas flour / Besan sieve it 1 tbsp finely chopped ginger 1 tsp Red chilli powder 1 tsp Cumin powder 1 tsp Parsely 1 tsp Coriander powder 1 tsp Tandoori Masala 1 tsp Salt Juice of 1 lime 1 tbsp Coriander chopped In a large bowl, mix everything together with your hand, squeeze the mix, make sure all the masalas have been brought together, keep mixing for a while. Massage them. Keep in fridge to marinate for at least an hour. Bring it out the mix, put a small katori in the middle and put burning coal and pour 1 tsp ghee. Smoke the mix to bring that tandoor effect. Rub oil in your palms take a scoop of the mix and turn it into a ball and then flatten it by pressing it down. It needs a little practice. You can use an ice cream scoop if you have. Make a few of the round kebabs, I made 7 for 3 people. Cover and keep in fridge for 30 minutes or so. We need to shallow fry o...
Read more

Steamed Dhoklas

Image
  Steamed Dhoklas Recipe: Sanjay Hingorani derived from Hebbars Kitchen Ingredients: 1 n 1/2 Cups of Besan 2 tsp Rava 1 tsp GnG paste 1 tsp Green chilli paste 1/2 tsp Turmeric powder 1 cup Water 2 tbsp Oil Salt Others: 1 sachet Eno fruit Salt 2 tbsp dessicated coconut 2 tbsp fresh chopped coriander Tadka: 1 tsp Black mustard seeds 1/2 tsp Jeera 3-4 Green chillies slit A few curry leaves Oil Make sugar water of 1 tsp Sugar 5 tsp water Method: In a large mixing bowl add the above ingredients and mix slowly and continuously so as to avoid lumps. Add the water slowly and little at a time. Cover and keep the batter aside for 10 mins. I made the Dhoklas in the Idilis steamer. Used a large 5ltr cooker without seeti. 3 layers X 4 made 12 Dhoklas each time. Went 2 rounds. Made 24 in all. Ate 8. Add 1 n 1/2 cups water in the cooker. First try empty trays to see if the lowest tray is above water level. Then load the trays. Don't want the Dhoklas swimming. Add eno in the batter and immediately...
Read more

Garlic Herbed Bread Loaf stuffed with Cheese

Image
  Garlic Herbed Bread Loaf stuffed with Cheese Recipe: Sanjay Hingorani Ingredients: 2 Cups Maida 1 tsp Salt 2 tsp Italian seasoning 1 tsp mixed Herbed seasoning 2 tbsp Olive oil 1 tsp Dry Active yeast. 1/2 Cup water, go 20 seconds in the microwave 1 tsp Sugar 1 cup grated cheese for the stuffing. 3-4 cloves chopped garlic. Method: Mix the yeast and sugar in the warm water. Not hot. Warm. Keep in dry warm place for 10-15 mins. You will see the water frothing. The yeast is activated. In a large mixing bowl add all the above ingredients. Mix well. Keep 1 tsp Italian seasoning aside. Add the yeast water. Mix well. You will see the dough falling into a crumble. Add 1/4 cup more water. Now bring it on the table and knead knead knead. For a good 5mins. Use dry maida powder so it dosent stick to your hands. Make a huge ball out of it. Apply oil to the mixing bowl. Keep the ball in the centre. Apply oil to it. Cover with a cloth and keep in a warm dark place for the first proofing. After 2...
Read more