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September 15, 2005
A varied meal
Stuffed omelette
Ingredients
For filling
2 tbsp oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/4 kg chicken mince
2 tbsp Soya sauce
1tsp sugar
1 tsp black pepper
2 tomatoes, peeled and chopped
1 tbsp chopped coriander leaves
For the omelette
6 eggs
1tbsp Soya sauce
2 tbsp oil
Coriander leaves to garnish
Green chillies cut in halves, to garnish
Method
Heat oil in a pan. Add garlic and onion and fry for four minutes until soft. Stir in the chicken mince and fry for about 10 minutes, until lightly brown. Add Soya sauce, sugar, pepper and tomatoes. Stir to combine and simmer until the sauce slightly thickens. Lastly add the chopped coriander leaves.
To make the omelette, whisk together the eggs and Soya sauce. Heat oil in a pan. Add half of the beaten eggs and tilt the pan to spread it into a thin even sheet. When set, put half the filling over the centre. Fold in opposite sides; first the top and bottom, then the right and left sides to make a square parcel. Slide out on to a warm serving dish, with the folded side down. Repeat with the rest of the oil, eggs and filling. Serve garnished with coriander leaves and green chillies.
Chicken strips
Ingredients
1cup boneless chicken cut into strips
1 orange rind finely grated
1tbsp Soya sauce
1tsp cornflour
1 inch ginger root, finely chopped
2 tsp oil
1 large carrot, cut into strips
2 spring onion, thinly sliced
Method
Place the chicken strips in a bowl and sprinkle over the orange rind and juice. Set aside to marinate for about 30 minutes. Drain the liquid from the chicken and set it aside. Mix together the chicken strips, Soya sauce, cornflour and ginger. Heat the oil in a wok, then add the chicken strips and stir-fry for one minute, until lightly coloured. Add the carrots and stir-fry for further three minutes. Stir in the spring onions and reserved marinade liquid. Cook stirring constantly, until it thickens. Serve hot with egg noodles or boiled rice.
Stir-fried chicken inoyster sauce
Ingredients
2 cups boneless chicken cut into strips
2 tbsp Soya sauce
1tbsp cornflour
3 tbsp oil
1tbsp chopped garlic
1tbsp chopped ginger
2 tbsp oyster sauce
1 tsp icing sugar
4 spring onions cut into small pieces
Black pepper to taste
Method
Slice the chicken into long thin strips. Mix together the Soya sauce and cornflour in a large bowl, stir in the chicken and leave to marinate for two hours. Heat half of the oil in a wok. Add the garlic and ginger and fry until fragrant. Add chicken pieces and cook until done. Remove from the pan and set aside. Add the oyster sauce, sugar and black pepper to taste. Mix well. Add the spring onions. Mix together. Serve.
Balti chicken tikka
Ingredients
1 chicken cut into 16 pieces
3 tbsp yoghurt
1 tbsp ginger/garlic paste
1 tsp chilli powder
¼ tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
2 tbsp lemon juice
1 tbsp coriander leaves
¼ tsp yellow colour
1-1/4 cup oil
Salt to taste
Method
Place the chicken pieces in a large mixing bowl. Add ginger/garlic paste, yoghurt, chilli powder, coriander powder, cumin powder, lemon juice, coriander leaves, food colour and half of the oil. Season with salt. Heat the remaining oil in a wok. When it is hot, lower the heat slightly and gradually add the chicken pieces. Deep fry the chicken for seven minutes or until it is tender. Transfer the chicken pieces to a serving dish and garnish with the lemon wedges, onion rings and coriander leaves.
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