Indo-Chinese Food is not for the faint of heart; the luscious mix of oriental and Indian flavors not only delight the five senses, but nourish the eater's soul with its benevolent... je ne sais quoi. Bon apeitite! SLICED CHICKEN WITH BABY CORN IN OYSTER SAUCEIngredients 250 grams boneless chicken, thinly sliced10-12 baby corns, sliced diagonally3 tablespoons oyster sauce2 tablespoons cornflour 1 cup + 3 tablespoons chicken stock2 tablespoons oil2 large garlic cloves, sliced1 medium onion, quartered and layers separated1 tablespoon dark soy sauceSalt to taste½ teaspoons crushed black peppercorns2 stalks spring onion greens, sliced diagonally3-4 fresh basil leaves + 1 sprig for garnishThin strips of red capsicum for garnishMethod1. Mix cornflour with three tablespoons chicken stock to make a slurry and set aside. 2. Heat oil in a non-stick wok, add garlic and onion and sauté till they become light golden.3. Add chicken and stir-fry for a few minutes. Add baby corns and toss for a minute.4. Add oyster sauce, soy sauce, remaining chicken stock, salt and crushed black peppercorns and bring to a boil.5. Add cornflour slurry and cook, stirring continuously, till the sauce thickens.6. Add spring onion greens and basil leaves and mix. Remove from heat and transfer into a serving bowl.7. Garnish with red capsicum strips and basil sprig and serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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