Welcome to the Gourmet Chicken Series.
Today we bring you the Nepalese special dish that heals and revitalizes Mind, Body and Spirit, Chicken Chow Chow Ingredients: 1 lb.
Tibetan noodles (similar to spaghetti or cavatelli), 1/2 lb.
chicken cut into ¼-in.
slices in 1.
5-in.
length, 2 cups of mixed vegetables (carrots, bean sprouts, green beans, green pepper and celery), 2 cups spinach washed and cut into pieces, 2 tbsp.
mustard oil for browning chicken, 1 cup chopped onion, 1 tbsp.
minced garlic, 1 tbsp.
minced ginger, 1 tsp.
turmeric, 1/2 tsp.
cumin powder, 3 fresh chilies julienned, 1/2 cup chopped tomatoes, 2 tbsp.
yogurt, 2 tbsp.
soy sauce, 2 tbsp.
musturd oil for pan-frying, salt and pepper to taste, 1/2 cup green onion cut in 1" length for garnish Method: 1.
Cook noodles in boiling salted water until slightly undercooked.
Drain and rinse.
2.
In a non-stick pan heat 2 tbsp.
of musturd oil.
3.
Brown chicken until ¾ way cooked.
4.
Transfer the browned chicken to a bowl.
Drain the leftover oil.
5.
In the pan, heat 2 tbsp.
of musturd oil.
Splitter fenugreek seeds until they turn dark.
6.
Add onions, fry till light brown.
7.
Add turmeric, garlic, ginger, cumin powder, and chilies.
Stir well for 1 min.
8.
Transfer the browned pieces of chicken to the pan; stir well, gradually adding soy sauce and yoghurt.
9.
Cook in medium heat until the chicken is tender, about 5 min.
10.
Add the noodles and vegetables to the chicken mixture, pan-fry for about 5 min until the vegetables are tender.
11.
Add tomatoes and spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off.
12.
Garnish with green onions.
serve with roti.
BON APÉTIT..
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