Chinese Stew Recipe

• 400 gm Chicken Cubes (boneless)
• 1 Carrot (sliced)
• 1 Spring Onion (chopped)
• 2 Capsicums (chopped)
• 4 tbsp Corn Flour
• ½ cup Vegetable Oil
• ½ cup Cabbage (thinly sliced)
• ½ tsp Black Pepper
• ½ tsp White Pepper
• 2 tbsp Ginger Garlic Paste
• Salt to taste

• Heat the oil in a frying pan and saute ginger garlic paste until changes color.
• Toss in chicken and stir-fry on high heat until golden brown.
• Add carrot, spring onion, capsicums and cabbage and fry for another 4-5 minutes. Sprinkle with salt and peppers.
• Pour in 3 cups of water and cover to cook on medium flame, until chicken is thoroughly cooked.
• Combine corn flour with 3 tbsp of water and add to the pan. Simmer on low flame for another 2 minutes.
• Serve over rice.