Method:
Heat 3 tbsp. of oil in pan and add chopped garlic, sauté add ginger paste, chili paste, saute then add sliced onion, raw chicken pieces, saute, add carrot, bell peppers, spring onions, and salt. Stir-fry this over high heat for a minute before adding chicken pieces. Saute. Add tomato sauce, chili sauce, sugar, vinegar, stock and salt to taste. Bring to a boil. In a separate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce. Keep stirring till the sauce becomes thick. Set aside.
Boil noodles along with salt. Cook till the noodles are soft and firm. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking. Deep-fry the noodles in oil. To serve the chopsuey, place crispy noodles in a serving bowl. Pour the hot chopsuey sauce over it. Fry one egg and serve on top of it. Serve immediately.
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Preparation:
For draining doughnuts, prepare a place with either newspapers or a brown paper bag. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.
Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixtureeat oil in deep fryer to 375 degrees F. |
