Trini Chinese Food Recipe
CHICKEN INGREDIENTS
Chicken - 2 1/2 lbs
Five spice powder - 1 tbsp
All purpose Chinese seasoning - 1/2 tsp
Oil for frying
METHOD
Divide into quarters.
Wash, clean and pat dry chicken.
In a bowl add chicken, five spice powder and all purpose Chinese seasoning & mix well.
Let marinate in refrigerator for 4-6 hours or overnight.
Heat oil to 350°F.
Fry chicken for 10-12 minutes depending on size.
Let drain on a wire rack and cool.
SAUCE INGREDIENTS
Oyster sauce - 3 tbsp
Ketchup - 1 tbsp
Water - 4 tbsp
Cornstarch - 1 tsp
Minced ginger - 1 tsp
Minced garlic - 1 tsp
Sesame oil - 2 tbsp
METHOD
Mix oyster sauce, ketchup, water and cornstarch.
Sauté ginger and garlic in sesame oil over medium heat.
Add oyster mixture to pan and cook for 2 minutes.
Set aside.
CHUNKY VEGETABLES INGREDIENTS
Broccoli - 1/2 cup small florets
Cauliflower - 1/2 cup small florets
Carrots - 1 cup thinly sliced
Cabbage - 1 1/2 cups (1" pieces)
Garlic - 1 tsp minced
Ginger - 1 tsp minced
Sesame oil - 1/4 cup
All purpose Chinese seasoning - 1 tbsp
METHOD
Heat sesame oil over medium heat to high heat.
Add garlic and ginger and cook for 2 minutes.
Add remaining ingredients and mix until all is coated in sesame oil.
Cover and let braise for 3-5 minutes.
Remove cover and check to see if vegetables are cooked.
If not cooked, lower heat, cover and let cook an additional 2-3 minutes.
NOODLES INGREDIENTS
Noodles - 400 grams
Carrots - 2 cups thinly sliced
Christophine - 1 cup thinly sliced
Sweet peppers - 1 cup thinly sliced (optional)
Ginger - 1 tsp minced
Garlic - 1 tsp minced
Oyster sauce - 1/3 cup
Sesame oil - 1/4 cup
METHOD
Heat sesame oil over medium heat.
Add ginger and garlic and cook for 2 minutes.
Add carrots and christophine, cover and cook for 5 minutes.
Remove cover and add oyster sauce.
Cover and set aside.
Boil noodles until al dente.
Strain and immediately add to vegetables.
