C50 Chicken Shantung
A takeaway-style c50 chicken shantung with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 3)
- 60 gm red onions (prepared weight - see note 1)
- 2 tspn tomato purée
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic (crushed)
- 2 tspn dark soy sauce
- ½ tspn chilli powder
- 2 tspn malt vinegar
- 2 tspn g2 spice mix powder
- 1 spring onion
- ½ tspn methi (see note 2)
Method
- 1
Chop the onions.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 3
Slice the spring onions.
- 4
Heat the oil in a suitable pan and fry the onions, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring, for .
- 6
Stir in the chilli powder, c41 spice mix and methi and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 8
Add the c41 pre-cooked chicken and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain he desired sauce consistency.
- 9
Reduce the heat and stir in the soy sauce and malt vinegar and cook, stirring regularly, for .
- 10
Stir in half of the spring onions.
- 11
Serve with rice and garnish with the remaining spring onions and optionally a little freshly chopped coriander.