泰式焖鸡Thai Flavour Chicken Stew

Thai Flavour Chicken Stew

Ingredients:
1 Kg Chicken thigh fillet(remove skin & fat)
300g fresh mushroom(cut into halves)
2 tomatoes (each cut into 4 qts)
8 lime leaves
80 ml lime juice (abt 2 big green lime)
1½ Tbsp oil (HCS)
15g chopped shallots
15g chopped ginger
2000 ml chicken stock(HCS)- Maggie Brand

Garnish:
2 stalk corriander, 1 red chilli

Thickening:
4 Tbsp potato starch+4 Tbsp water
4 scoops Ensure®Life Vanilla Powder+300 ml water

Marinate:
3 Tbsp Marigold Low-fat Natural Yoghurt (HCS)
1 tsp chilli powder
2 tsp curry powder

Seasoning:
1 tsp salt
2 tsp sugar

Method:
1. Wash & cut chicken fillets into chunks, mix well with marinate & leave aside for to season for 30 mins.

2. Heat wok with a little oil & fry ginger & shallots till fragrant, then pour in chicken stock & bring to boil, add in lime leaves, mushroom, tomatoes, let it boil. Add in chicken & cook till tender. Add in seasoning. Thickened the gravy. Off fire
Add in lime juice, Garnish with coriander & chilli. Serve hot.

泰式焖鸡

材料:
1公斤鸡腿肉(去皮,去脂肪)
2000升鸡汤(较健康选择标志)
300克鲜冬菇(各朵切半)
2粒番茄(每粒切成4片)
8片柠檬叶
80升酸柑汁
15克姜茸
15克小葱头茸
1½ 大匙油(较健康选择标志)

腌鸡料
3大匙低脂酸乳酪(较健康选择标志) ]加入鸡块腌
1茶匙辣椒粉 ]30分钟
2茶匙咖哩粉 ]

勾芡:
4大匙太白粉+4大匙水, 4勺子康营素香草味奶粉+300升水

调味:1茶匙盐,2茶匙糖

装饰:2棵芫茜(切碎),1只红辣椒(切碎)

做法:

烧惹镬,加入少许油爆香姜茸,小葱头茸加入鸡汤,煮滚加入柠檬叶,鲜冬菇,
番茄煮滚后加入鸡肉煮至熟,加入调味,勾芡,煮滚.息火加入柠檬汁,芫茜叶,辣
椒.趁热享用.

Serving for 10-15 persons