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Curry-fried Rice Cake With Shredded Chicken / ଼˿

 
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Curry-fried Rice Cake With Shredded Chicken / ଼˿


Ingredients / :
  • 3 pcs / 250 g Rice cake
  • 150 g Cabbage, shredded
  • 40 g Red bell pepper, shredded
  • 30 g Onion, shredded
  • 5-6 pcs Dried mushrooms, soaked and shredded
  • 150 g Chicken breast, shredded
  • 1 stalk Spring onion segments
  • 6 pcs Dried Thai chillis
  • ½ tbsp Dark soya sauce
  • 1 tsp Chicken powder
  • 1 tsp Salt
  • 2/3 tbsp Curry powder
  • 1 tsp Chilli oil
  • Some salad oil
Marinade:
  • 1/3 tsp Salt
  • Pinch of white pepper powder
  • ½ tsp Jiafan rice wine
  • 1 tsp Potato starch
  • 1/3 tsp Sesame oil
  • 3 / 250 ˮĥ
  • 150 ˣ˿
  • 40 𽷣˿
  • 30 У˿
  • 5-6 㹽ˮ˿
  • 150 أ˿
  • 1֧ ж
  • 6֧ ָ콷
  • 1/2 ϳ
  • 1С ʳ
  • 2/3 ଷ
  • ɳ
ϣ
  • 1/3С ʳ
  • 1С ׺
  • 1/2С ӷ
  • 1С عϵ
  • 1/3С

Method / :
  1. Bring a pot of water to boil. Add in rice cakes to cook until soft, about 5 minutes. Take out and rinse with cold running water. Drain, slice and set aside. Poach the shredded chicken with heated oil. Drain and set aside.
  2. Leave about 2 tablespoons of oil in the wok and add in shredded onion and chillis. Stir until fragrant. Add in dried mushrooms and spring onion segments. Stir briefly. Add in cabbage and bell pepper shreds. Stir-fry over the medium heat for about 5 minutes.
  3. Return the rice cakes and prepared chicken into wok. Add in curry powder and dark soya sauce. Continue stirring. Season with chicken powder and salt and sprinkle with chilli oil. Stir-fry all together until pieces are well-coated with sauce.
  1. տһˮ5ȡˮ˸ɺгС顣˿ݶ̳á
  2. 2ңкָ콷㡣㹽ʹжηһСᣬ˺˿л𷭳5ҡ
  3. ͼ˿뿧ଷۺϳ鷭üʳεζͷȺʢ̡

"Curry-fried Rice Cake With Shredded Chicken / ଼˿" is part of these categories:
Chinese / в (286)
Pasta & Rice / (43)
Poultry / (56)

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