Chicken Water Chestnuts in Golden Nests

Ingredients

• 200 g boneless chicken, cut into small cubes

• 50 g each of water chestnuts, carrot, corn kernels, zucchini, button mushrooms, red and green bell peppers, cut into small cubes

• 4/5 fresh red chilli, chopped

• 8/10 cloves garlic, chopped

• 500 ml vegetable oil, for deep-frying

• 250 g fresh thin noodles (for the nest)

Seasoning

• 1/2 tsp salt (as per your taste)

• 1 tsp Aromat power (optional)

• 1 tsp sugar

• 1 tbsp light soy sauce

• 2 tbsp oyster sauce

• 2 tbsp cornflour mixed with 1/4 cup water, made into a slurry for sauce- thickening

Method

For nest-frying (approx 12/15 pcs)

You will need 2 stainless steel tea strainers. Heat 250 ml oil in a wok.

Use 1 strainer and lay strands of fresh noodles in a crisscross manner in the shape of a nest, then use the other strainer to cover the noodles, Deep-fry the nest on medium heat till golden.Make about 12/15 pcs (as per your needs)

For the chicken

Heat the wok/skillet on high heat with 2 tbsp oil.

Add the cubed chicken pcs along with chopped garlic and sauté for 8/10 minutes till chicken is 80% done.

Add all the vegetables along with chopped red chilli and sauté for another 6/7 minutes on medium heat.

In a cup, add all the seasoning with 1/4  cup water, made into a slurry.

Pour the seasoning mixture over the sautéed chicken and vegetables slowly into a semi-sauce thickness.

Arrange all the golden nests on a serving platter in a neat row and spoon over the cooked chicken and vegetables. Garnish with chopped green onions. Serve hot.