Chicken Chopsey Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, Chinese Cuisine, Easy Recipes, main course, Recipes

Chicken Chopsey:

Cuisine: Chinese Main Course
Serves: 2 Pax

INGREDIENTS:

  • Noodles 200gms
  • Chicken Boneless 200gms
  • Onion medium 1pc
  • Capsicum 1pc
  • Cabbage 1/2pc
  • Carrot 1pc
  • Garlic clove 2pcs
  • Spring Onion for garnish
  • Salt to taste
  • Pepper to taste
  • Ajinamoto or Broth powder to taste
  • Chilly paste 2tbsp
  • Tomato Ketchup 2tbsp
  • Egg 1pc
  • Maida 50gms
  • Cornflour 100gms
  • Vegetable oil for frying

METHOD:

  • Boil the noodles for 2-3 minutes, strain, put little oil on it and keep aside to cool
  • Then dust it with cornflour and deep fry it till golden brown (Don’t burn it)
  • Cut all the vegetables in jullians (Long-Long)
  • Marinate the chicken with salt, pepper and ajinamoto, maida and cornflour and deep fry it till golden brown.
  • Take a wok or pan, add chopped garlic, then all the vegetables, tomato Ketchup, chilly sauce, all the seasoning, then water
  • Let the mixture boil, then add the fried chicken pieces and thick the gravy with cornflour water (Cornflour mix with normal water to make the gravy thick)
  • Place the fried noodles on a platter, pour the mixture then garnish it with fried egg and spring onion.
  • Server hot

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Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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