A good balance of chicken and vegetables makes for a healthy, hearty meal!
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
2 lbs cabbage
1 lb cauliflower
4 oz china cabbage
8 oz bean sprouts
8 oz noodles
2 oz spring onions
8 tsp salt
4 tsp sugar
½ cup soy sauce
12 oz carrots
1 cup water
1 lb turnip
8 oz onions
10 oz chicken thigh (julienned)
2 cups oil
2 tsp white pepper
1 cup cornflour
Directions
- Peel and slice all vegetables in strips.
- Pan boil the carrots and turnips together and cauliflower separately.
- Remove from boiling water and dip the vegetables in a bowl of cold water and drain them.
- Boil the noodles.
- Fry noodles in 1 cup oil without stirring till brown and then flip over and brown the other side.
- Remove and place on plate.
- In 2 cups oil fry chicken and onions.
- Add all vegetables and mix.
- Season with salt, sugar, white pepper and soya sauce. Stir vigorously.
- Make a paste of cornflour and water. Add to the vegetables and stir till water is dried.
- Heap the vegetables on to noodles and serve.
