• chicken pieces,about 400 gms
• cruciferous vegetable,150 gms (broccoli or cauliflower)
• Celery,1
• Green onion,1
• Bell pepper,1
• Noodles,400 gms
• Green chilies,5
• Eggs,2
• Freshly ground pepper,2 tsp.
• Ginger,1 sq.inch
• Garlic,10 flakes,crushed
• Star aniseed,1,ground
• Carrot,cut lengthwise,150 gms
• vegetable oil,60 ml
• soy sauce,30 ml
• chicken broth 150 ml
• Cilantro,1 bunch
• chili powder 2 tsp
• Chicken soup cubes,3
• Corn starch,50 gm

Cut the chicken to bite-size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.

In a non-stick wok,add 1 tbsp of oil and pour the eggs and cook them under low fire.

When it comes to eggs and prawns,you need to cook them under low fire to preserve their texture or they get "rubbery"sprinkle the scrambled eggs with pepper and remove them to a plate.

Add more oil to the hot wok.Add the crushed garlic and crushed ginger to the oil.

Add the chopped green onions, chilies and chicken to the wok,stirring all the while.

After a couple of minutes,reduce the heat so that the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.

Meanwhile,prepare Noodles as advised and set aside.

Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.

Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs.

Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.

by Pak101.com (few years ago!) / 1588 views