Ingredients:
- Chicken breast fillet (boneless) 2
- Salt ½ tsp
- Black pepper powder ½ tsp
- Red chili crushed ¼ tsp
- Soy sauce 1 tbsp
- Ketchup 1 tbsp
- Chili sauce 1 tbsp
- Vinegar ½ tsp
- Garlic chopped 1 tsp heaped
- Oil 2-3 tbsp
- Ingredients for Sautéed Vegetables
- Carrot 1 blanched
- Potato boiled 1 large
- Peas boiled ½ cup
- Salt a pinch
- White pepper a pinch
- Soya sauce ½ tsp
- Butter 1 tbsp
- Ingredients for White Sauce:
- Butter 2 tbsp
- Flour 1 tbsp
- Milk ½ cup
- Mustard paste ¼ tsp
- Salt a pinch
- Black pepper crushed ¼ tsp
- Cheese slices as required
- Oregano leaves, to sprinkle
Mix the chicken with all the ingredients mentioned above, except oil.
Let it marinade for 2-3 hours. Heat oil in a frying or grill pan. Fry the marinated chicken for 3-4 minutes both side until it's cooked through.
Method for Sautéed Vegetables
Sauté the boiled vegetables in butter on high flame. Add the salt, white pepper and soya sauce. Stir for a minute.
Method for White Sauce :
In a saucepan over low heat, melt butter, add flour and other seasoning, stir well with wire whisk. Gradually add milk, whisk constantly. Cook for 2-3 minutes until sauce begins to thicken. Pour the white sauce over cooked steaks, put cheese slice and sprinkle oregano leaves on top. Serve with sautéed vegetables on the side.
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