Chinese Fried Prawn

Ingredients:

500 grams Prawn
2 Remove seeds and chop Bell Pepper
1 Inch piece and minced Ginger
1.5 Tsp Vinegar
1 tbsp Soya Sauce
1 Tbsp Corn Flour
1 tbsp chopped Spring Onion (Scallions)
To taste Salt
A pinch Ajinomoto

Instructions:

1. Shell, de-vein and wash prawns. Mix with corn flour and set aside for 10 minutes.

2. Heat oil and fry prawns for a few minutes till they just start to cooked. Remove and keep aside.

3. Heat some more oil in the same pan, fry the ginger for a few minutes, then add the chopped bell peppers and spring onions. Fry for another minute add vinegar and Soya sauce.

4. Stir and add the salt and ajinomoto to taste. Add the cooked prawns and fry for two minutes. Remove and serve hot.

Chicken in garlic sauce

Ingredients:
300 gms (boneless) Chicken
1/2 cup (chopped finely) Cabbage
1/2 cup (sliced finely) Carrot
1/2 cup (cut finely) Bell Pepper
1/2 cup (chopped) Spring Onion (Scallions)
1 tbsp (paste) Garlic
1/2 cup Tomato Sauce
1 tsp Soya Sauce
1/4 tsp White Pepper
3 tbsp Corn Flour
2 tbsp Cooking Oil
1/4 tsp Ajinomoto
1 tsp Lemon Juice
to taste Salt

Instructions:

1. Cut boneless chicken in small pieces. Marinate with one-teaspoon lemon juice and salt.

2. Mix corn flour in 1/2 cup water.

3. Heat oil. Add spring onion, chicken, carrot, cabbage and capsicum. Fry lightly and keep aside.

4. . Heat oil. Add garlic paste and fry for about a minute. Add tomato ketchup, Soya sauce, salt, pepper and ajinomoto. Add 1/2 cup water (or as required) and cook till boiled.

5. Add chicken and vegetables to the sauce. Adjust seasoning.

6. Add corn flour mixed in water. Cook for a minute. Serve hot with noodles or fried rice.

Hot and Spicy Chicken

Serving Size: 4

Ingredients:

4 tablespoon Oil
1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded Ginger
1 tablespoon Sherry
2 tablespoon Light Soy Sauce
2 pound Fryer
1/2 cup Chicken broth
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper -- or 2
1 tablespoon Cornstarch (corn flour)

Directions:

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.


2. Cut scallion and hot peppers diagonally into 1-inch pieces.


3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.


4. Heat oil. Add scallion, and stir fry several seconds.


5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.


6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.