| Marination: |
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| chicken cubes |
250g |
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| egg white |
1, beaten |
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| oil |
1tbsp |
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| black pepper |
1tsp |
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| ginger/ garlic paste |
1tsp |
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| vinegar |
2tsp |
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| salt |
to taste |
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| Gravy: |
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| capsicum |
1, square cubes |
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| spring onion |
3, chopped |
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| cabbage |
1/2 cup, sliced |
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| carrots |
1/2, sliced |
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| cornflour |
1tbsp |
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| sugar |
2 tbsp |
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| soysauce |
1tbsp |
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| water |
1-1/4 cup |
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| oil |
5tbsp |
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| Method: |
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| Combine
chicken with all the ingredients for marination and set aside for 30 minutes. |
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| In
a bowl, dissolve the cornflour with water, soysauce, sugar and set aside. |
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| Heat oil in
a wok, stir fry marinated meat on high flame for 2 minutes. |
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| Add in
vegetables and continue to stir fry for another 3 minutes, turn and toss. |
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| Now
add the dissolved mixture and keep stirring on low heat 2-3 minutes or until
the gravy thickens. |
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| Taste the
gravy and adjust the spice as per your taste, to make it more sweeter, add
more sugar and for tanginess add more vinegar. |
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| Serve hot
with noodles. |
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| Serves 4. |
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