STARTER / Uncategorized

CHICKEN HAKKA NOODLES

HAKKA1

****  MOST VALUABLE TIPS-   ****

  1. HEAT OF RESTAURANT IS MUCH HIGHER (100000-150000 B.T.U) THAN OUR GAS OVEN (10000 B.T.U).KEEP ALWAYS HIGH FLAME WHILE COOKING.(THOUGH IT IS NOT ENOUGH , WE ARE JUST UNDONE.).
  2. PLEASE CUT YOUR VEGETABLES WELL.
  3. USE GOOD WOK & TOSS WELL.
  4. CHICKEN FRIED MUST BE JUICY SOFT.
  5. BOILED NOODLES MUST BE SEPERATED USING OIL OR KEEPING UNDER WATER.

INGREDIENTS- 1 BOWL BOILED NOODLES,1 CARROT JULIENNED,RED/GREEN/YELLOW BELLPEPPER JULIENNED,1 LARGE ONION CHOPPED,1/2 CABBAGE CHOPPED,5-6 BEANS CHOPPED,1 BUNCH GARLIC LEAVES CHOPPED,8-10 PIECES BONELESS CHICKEN FRIED (3-4 HR AFTER MARINATION),4TBSP OIL,GARLIC PASTE 1/2 TBSP,2TBSP SOYA SAUCE,1TBSP VINIGAR.

PROCESS-

1. HEAT UP WOK.POUR OIL.NOW AFTER 1 MIN ADD ONION.NICELY COOK FOR 3MINS.

2. NOW ADD BEANS,BELLPEPPERS,CARROTS.TOSS WELL.ADD GARLIC PASTE.TOSS VERY WELL.

3. ADD GARLIC LEAVES,CABBAGE,SALT.TOSS WELL.

4. NOW ADD BOILED NOODLES,SOYA SAUCE.TOSS WELL.

5. ADD CHICKEN PIECES.ADD VINIGAR.TOSS WELL.

6. SWITCH OFF FLAME.SERVE HOT.

HAPPY COOKING…………….

SAYAN MAJUMDER

 

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