INGREDIENTS:
- 3 pcs chicken wings roasted
- 1 green cucumber cut into shapes
- 1 carrot diced
- macaroni
- cornstarch
- veg oil
- sesame oil
- oyster sauce
- dark soy sauce
- red onions blended
- pepper to taste
- salt
- water
- Chinese rice wine
- Chicken broth
- 2 garlic cloves minced
PREPARATION:
- Season the chicken wings with salt and other seasoning for about 30 minutes before roasting.
- Cook the macaroni in water with little salt, 2 tbsp of veg oil to avoid ''gumming body" after sieving off the water , add 1 tbsp of sesame oil to it and set aside in a to remain warm.
- Clean up the onion, blend and set aside in a small bowl.
- Clean up the vegetables, the cucumber water should be removed ,to avoid watering the sauce.
- Mix cornstarch with water, oyster sauce, soy sauce, sesame oil, and set aside .
- Place your wok on a heat and add oil and wait for it to occupy the wok and read to go.
- Stir in garlic as the aroma takes over your environment and turns brown,
- Add carrot, blended onions, chicken and the broth .
- Stir for another 3 minutes, add cucumber, the mixed sauce , pepper to taste and mix it carefully.
- Watch the sauce as it thickens, do not allow any of the veges lose its life in this recipe.
- Turn well and serve hot with macaroni