Chicken and Vegetable Casserole(2)

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::Chicken and Vegetable Casserole(2)

*0.5 piece chicken about 20
oz. in weight
*4 oz. cauliflower
*3 oz. of carrots and
Chinese white cabbages
*4 stalks baby corns
*3 slices ginger
Seasonings:
*1 cake fermented red bean
paste
*1 t. seafood paste
*2 t. mashed garlic
Marinade:
*0.5 t. each of ginger juice
and sugar
*1 t. salt
*2 t. potato starch

Method:

1. Clean and section the chicken, mix well with the marinade and let stand for about 1 hour, scald in warm oil. 2. Soak the cauliflower in diluted salt water, cut up into flowrets; clean the Chinese cabbages; halve the baby corns; peel and slice the carrots. 3. Bring 3 cups of water to the boil, add ginger slices, salt and oil, scald the vegetables till done separately, scoop out onto a plate. 4. Heating 3 tablespoons of oil, saute the mashed garlic, add the fermented red bean paste and seafood paste. Mix well. Add the chicken and stir-fry for a while, sprinkle with wine. Pour in 0.5 cup of boiling water, simmer over low heat for 5 minutes, add the vegetables, bring to a boil to serve.

Total time:

65m

Cooking technique:

simmering

Cuisine:

Taiwan

Food menu:

poultry

Cholesterol:

27mg

Carbohydrates:

Protein: