Ingredients
Quantity |
Measure |
Ingredients |
|---|---|---|
| Half | Teaspoon | Sugar |
| 2 | Teaspoon | Corn Flour |
| 1 | Teaspoon | Wine, White |
| Half | Teaspoon | Ajinamoto |
| 1 | Teacup | Soya Sauce |
| Half | Teacup | Chicken Stock - Chinese |
| 2 | Teacup | Cooking Oil |
| 1 | Tablespoon | Moong Sprouts |
| 2 | Tablespoon | Tomato Puree |
| 1 | Packet | Noodles |
| A | Little | Salt |
| 1 | Large | Chicken |
| 50 | Grammes | Bamboo Shoots - "Kirl" |
| 200 | Grammes | Ham |
| 100 | Grammes | Cabbage - Green |
| 100 | Grammes | Carrots |
| 50 | Grammes | Prawns |
| 2 | Flakes | Garlic |
| 1 | Bunch | Onion Leeks |
Method
In a wok, pour cooking oil, and fry the noodles, till they turn crisp and golden. Then remove from the oil, and place them on a kitchen paper towel, to remove excess oil.
Chopsuey:
Cut the meat and vegetables, in strips. Heat 2 tablespoon oil in a pan and fry garlic to golden brown Add prawns and chicken pieces and fry to a pale colour. Add onions and fry a little. Add bamboo shoots, and fry a little.
Then add carrots and cabbage cut in strips. Fry for a minute.
Add the chicken stock, and reduce the fire. Add Soya sauce, and wine, salt, sugar and Ajinomoto. Then add the tomato puree or sauce. Mix well and cook for a minute or two.
Corn flour sauce:
Dilute or mix with cold water, corn flour to the constancy of milk.
Reduce fire, are add the corn flour liquid, and mix well and bring to a boil. Cook for a minute till the sauce is thick.
Remove from fire and mix the sauce with the Chopsuey preparation.
In a serving dish, preferably a round dish, place the Chopsuey, Put the noodle nest on top of the Chopsuey. Arrange chopped ham around it.
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