The student, Mr. HARISH of (BCTCA 6th sem) selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.
Ingredients
- 150 gms Bean sprouts
- 100 gms Carrot
- 150 gms Chicken juliennes
- 100 gms Cabbage
- 100 gms Onions
- 45 gms Garlic
- 60 ml Vegetable oil
- 20 gms Green chilies
- 15 ml Sweet chili sauce
- 12 ml Soya Sauce
- 5 ml Oyster sauce
- 25 gms Black pepper
- 5 gms Salt to taste
- 35 gms Spring onions
- 100 gms Lettuce leaves
- 50 gms Coriander leaves
- 100 gms Roasted peanuts
For Popiah wraps
- 250 gms Refined flour
- 100 gms Corn flour
- 2 nos Eggs
- 5 gms Salt to taste
METHOD
- Clean the bean sprouts. Cut the carrot, cabbage and onions to a similar size. Juliennes. Cut the chicken into juliennes.
- Heat some oil in a wok and add the chopped garlic and fry quickly.
- Add the bean sprouts, onions, cabbage and carrot and toss through until hot.
- Add the julienne chicken with
- Mix together the oyster sauce, soy sauce, rice wine and add to the wok. Allow to cook until the chicken has softened and absorbed the flavours (about 15 minutes).
- Season with salt and sugar to taste.
- To make popiah wrappers, beat egg and keep it aside. Add flour, salt & water to the egg and mix thoroughly. Strain the batter.
- Heat the non stick pan and gently brush the batter on the pan and then increase the heat.
- Once the layer cooks, maybe 10-15 seconds, turn the wrapper on either side and keep it asie. Dust with corn flour. Repeat the process till u have 30 sheets.
- Lay out one popiah wrapper and place a lettuce leaf on top. Add the chicken mixture.
- Top with bean sprouts, sprinkle with peanuts, a slice of egg and a dollop of chilli paste and hoisin sauce.
- Wrap it nicely till it forms like spring rolls.