Chicken Medley
3/4 kg boneless chicken breast, cut into cubes and boiled with salt and 1 tsp garlic paste...then drained. (Reserve stock for rice and reserve 4-5 chicken cubes for the kidney bean sauce)
1 tbsp spring onions, cut finely
1 small onion, grated or finely chopped
5 medium sized capsicum, cut into thick strips
3 medium sized potatoes, cut into thick strips
3 medium sized carrots, split lengthwise in half and then cut into thick pieces
1/4 cup cabbage, cut into thick strips
2 grated tomatoes
1 tbsp tomato paste
2 green chillis cut into small pieces
soya sauce, white vinegar, salt, chilli powder according to taste
Chilli sauce (optional)
Method
Heat the oil, add the onions and fry for half a minute, add all the ingredients except the chicken, soya sauce and vinegar. (If you prefer your carrots not too crunchy, then start with the carrots, cook them for a few minutes then add all the other ingredients). Cover and cook, stirring occasionally with 2 slotted or flat spoons to avoid mashing the vegetables. When potatoes are almost done, add the chicken and the soya sauce plus vinegar. Cook till just done.
Rice:
2 cups rice
1 small capsicum, cut into small pieces
1 small carrot, cut into small pieces
2 tbsp sweet corn
5 french beans cut into small pieces
1 tbsp spring onions, cut finely
1 small onion, grated or cut finely
2 tbsp vinegar
1 tbsp light soya sauce
2 and a half cups Chicken Stock to cook the rice
Salt to taste
2 tbsp oil
Method
Heat the oil, add all the onions. Stir fry until soft then add all the vegetables, salt and the stock (more water can be added if needed). When the stock/water boils, add the rice and cook on medium heat. When almost done, add the vinegar and soya sauce and then put on dum or in the oven for about 10mins, tightly sealed.
Kidney Bean Sauce:
1 cup dry red kidney beans, washed thrice and soaked overnight.
1 tbsp oil
1 tbsp spring onions
1 small onion, chopped
1 grated tomato
a splash of vinegar and some soya sauce
salt to taste
1 chopped green chilli
4-5 pieces of chicken reserved from earlier, shredded
Method
Pressure cook the kidney beans with 1 tsp salt and their own water (what you soaked them in) for 15minutes.
Heat oil, add onions and fry for a bit, add the tomato followed by the kidney beans and its stock. Then add all the other ingredients and boil for 10minutes. Adjust to taste and your meal is done!! :)
3/4 kg boneless chicken breast, cut into cubes and boiled with salt and 1 tsp garlic paste...then drained. (Reserve stock for rice and reserve 4-5 chicken cubes for the kidney bean sauce)
1 tbsp spring onions, cut finely
1 small onion, grated or finely chopped
5 medium sized capsicum, cut into thick strips
3 medium sized potatoes, cut into thick strips
3 medium sized carrots, split lengthwise in half and then cut into thick pieces
1/4 cup cabbage, cut into thick strips
2 grated tomatoes
1 tbsp tomato paste
2 green chillis cut into small pieces
soya sauce, white vinegar, salt, chilli powder according to taste
Chilli sauce (optional)
Method
Heat the oil, add the onions and fry for half a minute, add all the ingredients except the chicken, soya sauce and vinegar. (If you prefer your carrots not too crunchy, then start with the carrots, cook them for a few minutes then add all the other ingredients). Cover and cook, stirring occasionally with 2 slotted or flat spoons to avoid mashing the vegetables. When potatoes are almost done, add the chicken and the soya sauce plus vinegar. Cook till just done.
Rice:
2 cups rice
1 small capsicum, cut into small pieces
1 small carrot, cut into small pieces
2 tbsp sweet corn
5 french beans cut into small pieces
1 tbsp spring onions, cut finely
1 small onion, grated or cut finely
2 tbsp vinegar
1 tbsp light soya sauce
2 and a half cups Chicken Stock to cook the rice
Salt to taste
2 tbsp oil
Method
Heat the oil, add all the onions. Stir fry until soft then add all the vegetables, salt and the stock (more water can be added if needed). When the stock/water boils, add the rice and cook on medium heat. When almost done, add the vinegar and soya sauce and then put on dum or in the oven for about 10mins, tightly sealed.
Kidney Bean Sauce:
1 cup dry red kidney beans, washed thrice and soaked overnight.
1 tbsp oil
1 tbsp spring onions
1 small onion, chopped
1 grated tomato
a splash of vinegar and some soya sauce
salt to taste
1 chopped green chilli
4-5 pieces of chicken reserved from earlier, shredded
Method
Pressure cook the kidney beans with 1 tsp salt and their own water (what you soaked them in) for 15minutes.
Heat oil, add onions and fry for a bit, add the tomato followed by the kidney beans and its stock. Then add all the other ingredients and boil for 10minutes. Adjust to taste and your meal is done!! :)
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