Sunday, June 5, 2011

Chicken Dumplings in Ginger Sauce by Chef Shireen Anwar

Chicken                                   250gm or 3 boneless breast piece (cut into small 1/4 inch cubes)
Cabbage finely chopped            1/2 cup
Carrots finely chopped              1/2 cup 
Egg                                         1
Ginger finely chopped                1 tsp
Soya sauce                              1 tbsp
Sugar                                       1/2 tsp
White pepper                            1/2 tsp
Salt                                          1/2 tsp
Corn flour                                  2 tbsp heaped
Spring onion leaves                    2 tbsp (finely chopped)
Flour (Maida)                             3 tbsp

Ingredients for Ginger Sauce
Oil                                            1/4 cup
Chicken stock                            1 cup
Capsicum                                  1 (cut in thin strips)
Onion                                        1 (sliced)
Sugar                                        2 tsp
Salt                                           1/2 tsp
White pepper                             1/4 tsp
Soya sauce                               2 tbsp
Ginger                                       1 tbsp heaped (cut thin slices)
White vinegar                             4 tbsp

Method for Dumplings
-         Marinate tiny cubes of chicken with salt, white pepper, sugar, corn flour, flour,  egg,  chopped cabbage, carrot, spring onion, finely chopped ginger and soya sauce
-         Mix all well and make small balls of it (like pakora) and deep fry for 10 minutes till golden brown.

Method for Ginger Sauce
-         Heat ¼ cup oil, fry ginger, then add  sliced onion, then fry for 2 minutes and add capsicum.
-         Add salt,  white pepper, sugar,  white vinegar, then add soya sauce and chicken stock,
-         Cook till it stats boiling, then add corn flour paste to make sauce thick,
-         Now add in your dumplings and serve immediately.

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