Ø 1 large chicken
Ø 6 flakes garlic
Ø 1 inch long fresh ginger root,
Ø Black pepper
Ø Salt to taste
Ø 3 onions
Ø 6 spring onions
Ø 250 gms carrots
Ø 6 stalks of celery
Ø 250 gms tender green cabbage
Ø Few mushrooms and Bamboo shoots
Ø ½ tsp ajinomoto
Ø 3 cups stock or water
Ø 4 tsps soya sauce
Ø 3 tblsps thick tomato puree
Ø 8 tsps corn flour
Ø 4 tsps sugar
Ø 1 tsp sesame oil
Ø 100 gms noodles
Ø 2 eggs
Ø Oil to fry
Cut chicken meat into thin strips and leave them to marinate in garlic and ginger paste and seasoning for an hour. Saute in 4 tblsps oil and cook in a closed vessel with little water till tender. Now cut onions and spring onions into wedges and chop other vegetables into strips. Fry on high flame for about 3 mts but don’t allow it to turn brown. Now sprinkle ajinomoto and add warm stock, soya sauce and salt and bring to a boil. Mix in tomato puree, corn flour and sugar and cook for 10 mts, until quite thick. Now add chicken and sesame oil and cook for a few minutes.
Now break noodles into halved pieces and cook in boiling salt water. Strain and dry out well. Heat enough oil in a frying pan and fry noodle pieces in piece-meal fashion until they turn crisp and light brown. Drain on an absorbent paper. Place the chicken and vegetable in shallow dish, garnished with noodle bits and fried egg.
