Strange name, right? This is a recipe which was made with a little bit of this and a little bit of that. Feel free to add your own this and that to the vegetable component. You can make it entirely with chicken. If so, please use 1 kg chicken.
• 500 gms chicken, small pieces (I used boneless), washed and cleaned
• 250 gms broccoli florets
• 2 spring onions (bulb finely chopped and leaves finely cut for garnish)
• 250 gms button mushrooms, finely sliced
• 1 tsp oil
• 1 tsp pepper, freshly ground or powder
• 3 tbsp soya sauce
• 3 tbsp tomato ketchup
• 2 tbsp white vinegar
• 1 tsp red chillie powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tbsp ginger garlic paste
Mix the ingredients of the “Marinade” and marinate the chicken for five to six hours or even overnight if you are not rushed.
Cut the vegetables. I prefer soaking the broccoli in salt water for at least 30 minutes. Cut the mushrooms just in time as they brown easily.
Heat oil in a wok / pan, fry the marinated chicken till brown. Set aside. Preserve the remaining marinade.
In the same wok/pan, sauté the spring onions (bulb), mushrooms and broccoli for 5 minutes and add the pepper. I like a crunch on the vegetables and keep it to roughly five minutes. Add the chicken and the remaining marinade. Cook everything for a 2 or 3 minutes. Test for salt and spice. Adjust accordingly. Garnish with spring onion leaves and you are done!
You could mix a little cornflour to water and add it to the finished dish but I do not like cornflour.