Most of the ingredients mentioned below contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer,but also promote a sense of
well being,especially with all those Red−hot chilies inducing a flush....
Believe me,when I am down with Cold and feel like running my head under a speeding train,I prepare this concoction which leaves me refreshed,(phew..)the next day.
about 400 gms chicken pieces
150 gms cruciferous vegetable (broccoli or cauliflower)
1 Celery
1 Green onion
1 Bell pepper
400 gms Noodles
6 Green chilies
2 Eggs
2 tsp Freshly ground pepper
1 sq.inch Ginger
10 Garlic flakes,crushed
1 Star aniseed ground
150 gms Carrot cut lengthwise
60 ml vegetable oil
30 ml soy sauce
150 ml chicken broth
1 bunch Cilantro
2 tsp chili powder
3 Chicken soup cubes
50 gm Corn starch
Serves 4
Cut the chicken to bite−size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.In a non−stick wok,add 1
tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns,you need to cook them under low fire to preserve their
texture or they get "rubbery".sprinkle the scrambled eggs with pepper and remove them to a plate.Add more oil to the hot wok.Add the crushed garlic and
crushed ginger to the oil.Add the chopped green onions, chilies and chicken to the wok,stirring all the while. After a couple of minutes,reduce the heat so that
the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.Meanwhile,prepare Noodles as advised and
set aside.Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.Add the remaining corn starch to add the "glaze" and stir
with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.
well being,especially with all those Red−hot chilies inducing a flush....
Believe me,when I am down with Cold and feel like running my head under a speeding train,I prepare this concoction which leaves me refreshed,(phew..)the next day.
about 400 gms chicken pieces
150 gms cruciferous vegetable (broccoli or cauliflower)
1 Celery
1 Green onion
1 Bell pepper
400 gms Noodles
6 Green chilies
2 Eggs
2 tsp Freshly ground pepper
1 sq.inch Ginger
10 Garlic flakes,crushed
1 Star aniseed ground
150 gms Carrot cut lengthwise
60 ml vegetable oil
30 ml soy sauce
150 ml chicken broth
1 bunch Cilantro
2 tsp chili powder
3 Chicken soup cubes
50 gm Corn starch
Serves 4
Cut the chicken to bite−size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.In a non−stick wok,add 1
tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns,you need to cook them under low fire to preserve their
texture or they get "rubbery".sprinkle the scrambled eggs with pepper and remove them to a plate.Add more oil to the hot wok.Add the crushed garlic and
crushed ginger to the oil.Add the chopped green onions, chilies and chicken to the wok,stirring all the while. After a couple of minutes,reduce the heat so that
the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.Meanwhile,prepare Noodles as advised and
set aside.Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.Add the remaining corn starch to add the "glaze" and stir
with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.
