I must apologize to my fans. I’ve been remiss in entering stories and recipes on my blog. I’ve been busily preparing for new season, planning shows, doing further research, writing articles, etc. I hope you all will be able to forgive me.
I plan on not disappointing. Going off of the beaten track, I thought I would offer readers something different this time. Below is an Asian dish that has been modernized for today’s kitchen. A fairly easy recipe that busy people can cook eat or save in bulk for future meals.
In the near future I hope to offer more of my traditional faire of cuisines.
- 10 small skinless chicken drumsticks
- 3/4 cup of dark soy sauce
- 1 large onion
- 4 garlic cloves
- 4 green finger chillies
- 2 tbsp sunflower oil
Soak the chicken in the soy sauce. Chop the onion into large pieces, the chillies into little ones and slice the garlic.
In a wok or kadai, bring the oil to heat on high. When it’s hot, fry the garlic until golden then add all the other ingredients and stir every few minutes until the chicken is cooked. You’ll know because the chicken will separate from the bone. While it’s cooking make the noodles.
- 1/2 package of medium egg noodles
- 1 large tea mug shredded cabbage
- 1 large tea mug shredded carrot
- 1 green pepper
- 5 spring onions
- 1.5 tbsp chilli garlic sauce (any Chinese one will do nicely)
- 1.5 tbsp dark soy sauce
- 1 tbsp white vinegar
- 1 garlic clove
- Salt and pepper
- 2 tbsp flavourless white oil
Cook the noodles and set aside. Chop the garlic clove and mix it together with the sauces. Slice the green pepper finely and chop the spring onions.
Next, bring the oil to heat on high in a wok or kadai. When the oil starts sizzling, pour in the sauce mixture and in a few seconds the vegetables, bar one chopped spring onion. Cook for about two minutes until they soften, then mix in the cooked noodles, add salt and pepper to taste.
Sprinkle the noodles with the remaining chopped spring onion and eat straightaway.