Saturday, August 10, 2013

camouflaged veggies

A three day weekend, nothing much to do, a hubby who thinks the only vegetable worth putting in his mouth is a potato and my weekly challenge of feeding him some veggies culminated in a Chinese style dish...whose highlight was the amount of vegetables that went into it.

It went pretty well with rice and with bread and did its jobs of putting some veggies in the hubby’s tummy, so thought I should share it here as well. I usually do these food experiments and then forget what exactly I had done and then am at a loss when asked to repeat any of it – so am using the blog as a self note as well.

For marination: Boneless chicken half kg,  Ginger paste 2 tbsp, vinegar 2 tbsp, soya sauce 2 tbsp and Tabasco 1 tbsp. Mixed all these well and let it rest for  4 hours.

3 medium size onions chopped into big chunks, 1 tbsp garlic, 250 gms each of tomato, capsicum, French beans and carrots, had fine cut the beans and carrots while the capsicum was cut into bigger slices. The tomatoes were quartered.

In a large kadhai heated three tbsp white oil and then sautéed some roughly chopped onions and garlic in the same, once the onions turned translucent added the marinated chicken alongwith the marinade in it. Covered and let it cook for about five minutes.  Turned it around once and then covered and cooked for another 2-3 minutes.

Once the chicken looked almost cooked, added the tomatoes, covered and let it simmer for a while and then once the tomatoes had turned pulpy gave it a thorough mix and then added the vegetables.

The capsicums went in last.These being delicate usually loose shape and taste if added to soon.
Added a bit of chilli sauce and ajinamoto and let it simmer for sometime, by now most of the juices released by the chicken had been soaked up by the veggies. And everything seemed to have a slight glazing of oil on top.

I added a glass of knorr’s sweet corn chicken soup at this point and brought everything to a quick boil – this basically ensured that there was some gravy in the dish but not so much that the veggies would get soggy for being cooked in the same.

 Adjusted the salt and then took it off the flame.
Got over super quick and I had the contentment of seeing the vegetables also being polished off. Truly a bit of chicken goes a long way.

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