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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Boil and cook the chicken until done in water with a little ground cinnamon and cut the chicken meat into small chunks with your hands. Do not add salt to the raw chicken.
Combine the previously soaked soy beans (overnight) to the mushrooms in a small cook pot, cover with water, bring to the boil, throw the liquid and drain.
Dilute the chicken stock cube in 0.75 L of boiling water and set aside unless you like it more sweet, in which case you can replace the chicken stock by the tomato puree.
Combine the previously soaked soy beans (overnight) to the mushrooms in a small cook pot, cover with water, bring to the boil, throw the liquid and drain.
Dilute the chicken stock cube in 0.75 L of boiling water and set aside unless you like it more sweet, in which case you can replace the chicken stock by the tomato puree.
Heat the corn oil in a coking pot, add the chicken chunks and the frozen vegetables.
Add the bamboo shoots, soy beans, mushrooms, sugar and chicken stock (or tomato puree for a sweeter taste) and start cooking covered at medium heat then prepare and add the ground spices as follows:
- 2 coffee spoons of 5-perfume Chinese spice mix (Star anise, fennel, cloves, cinnamon, pepper)
- 1/2 coffee spoon of black pepper
- 1/2 coffee spoon of white pepper
- 1/3 coffee spoon of ginger
- 1/2 coffee spoon of paprika
- 1/2 coffee spoon of mustard
- 2 coffee spoons of onions
- 1 coffee spoon of garlic
- 1 coffee spoon of chilies
Continue cooking covered at low heat for 20 minutes, then add the vinegar and taste the sauce.
Adjust the sugar and vinegar then cook for another 5 minutes and serve hot.
Adjust the sugar and vinegar then cook for another 5 minutes and serve hot.
Bon Appétit!
