INGREDIENTS
Boneless chicken 1 cup
Chicken Stock 8 cups
Carrot 2 small size
Capsicum 1 medium
Cabbage 1/2 small
Spring onions 4
Corn starch 6 tbsp
Salt 2 tbsp
Sugar 1 tbsp
Vinegar 6 tbsp
Szechuan Peppercorn 20
Chinese salt as required
Red chili paste 2 tbsp
Red food color (a pinch)

DIRECTIONS

1. Cut the boneless chicken into pieces.
2. Cut the carrot and cabbage into small pieces.
3. Now chop the spring onion and crush Szechuan peppercorn.
4. Mix the corn starch in a half cup of water, along with salt, vinegar, sugar, red chili paste and also Szechuan pepper.
5. Now heat the chicken stock and put carrot, cabbage, spring onion and capsicum, cook on high heat.
6. Then gradually add the corn starch mixture in a thin stream while stirring slowly.
7. Bring to boil and add Chinese salt, chicken and pinch of red food color. Stir and serve hot.

Prep Time: 20 Min

Cook Time: 30 Min

Source:

Chef Name

Chef Munawar Latif

A celebrity chef with experience in Pakistani, Indian, Continental, Mediterranean, Arabic, Chinese, Thai, and Baking. Have worked in Kuala Lumpur-Malaysia, Riyadh-Saudi Arabia, Sharjah,Abu Dhabi, Dubai-UAE, Yerevan-Armenia, Ashgabat-Turkmenistan, Oman.