Soya Bean Paneer-Continental Recipe

  • on January 4, 2020
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Ingredients

  • 3 – soft bean curd, cut into six rectangular pieces each
  • 2 – cloves
  • 1 tsp – garlic, minced
  • 1/2 cup – boneless chicken
  • 1/2 – carrot, shredded
  • 2 – young corn, sliced thinly
  • 2 to 3 stalks – spring onions, cut into 2cm length
  • 1 – red chilli, sliced thinly
  • Sauce ingredients:
  • 1.5 cup – chicken stock or water
  • A few drops – sesame oil
  • 1 tsp – oyster sauce
  • 1 tbsp – sweet plum sauce (optional)
  • 1/4 tsp – salt
  • 1/2 tbsp – sugar
  • 1 tbsp – thick soya sauce
  • 1 tsp – corn flour, mixed with 2 tbsp water
  • For deep frying – oil

How to Make Soya Bean Paneer

  • Heat a wok or kadhai, and leave it for a few minutes until it is hot. Add enough oil to fry the bean curd.
  • Put in the bean curd once the oil is hot. Fry on low fire.
  • Once the bean curd is slightly brown on all sides, dish out.
  • Combine the sauce ingredients, except the corn flour mixture, and stir well.
  • In a clay pot, heat 2 tbsp of oil and saute the minced garlic.
  • Once the smell arises, add in chicken pieces and stir.
  • Add in carrot, young corn, and the sauce. Stir well.
  • Leave it to simmer until the vegetables are cooked.
  • Add in salt, sugar, and the corn flour mixture finally.
  • You can pour the sauce over the bean curd or mix the bean curd into the sauce. Close the lid.
  • Garnish with spring onions and sliced chilli before serving.
  • This dish is best eaten when it is still hot.

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