Ingredients :
- 1/4 kg shrimps
- 1 1/4 tbsp cornstarch
- 1 eggwhite
- 1 chicken breast
- 2 clove garlic, crushed
- 1 onion; chopped
- 1/4 kg lean pork, sliced
- 5 pcs. chicken liver
- 2 1/4 tsps. salt
- 1 tsp aji-no-moto
- 2 tbsps. soy sauce
- 1 1/2 cup broth
- 1 carrot, in strips
- 1 head, cauliflower, cut into flowerettes
- 4 cabbage leaves, shredded
- 1/4 cup chicharo or pea pod
- 1/3 cup kutsay
- 2 tbsps.cornstarch dispersed in water
Method :
- Peel shirmps leaving tail. Coat with cornstarch and eggwhite. Set aside.
- Slice chicken breast, coat with cornstarch. Saute garlic, onion, pork, chicken liver, shrimps and chicken meat.
- Season with salt, ajinomoto and say sauce. Pour broth and bring to a boil. Add all the vegetables.
- Thicken with the dispersed cornstarch. Stir canton and cook for 10 minutes. Serve hot!
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