Cantonese Mushroom Chicken Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
To the chicken cubes, add little salt and a pinch of pepper powder, marinate in the fridge. Heat 2 tablespoons sesame oil. Add minced garlic cloves and sauté, add chopped white spring onions and chicken cubes and sauté until chicken pieces turn white. Cover and cook until chicken is cooked. Add earlier soaked, drained and chopped shiitake mushrooms and toss. In a bowl mix soy sauce, fish sauce, oyster sauce, red chilli sauce and vinegar with brown sugar and pour it into the wok. Mix cornflour in about 1 teaspoon water. Once chicken is fully cooked, add it in, let it cook for 1 minute. Remove from wok and transfer to a serving plate. Garnish with green spring onions, sesame seeds and serve hot with noodles.

Method :
Mix flour, baking powder, salt, cardamom powder. Beat crumbled khoya, butter and sugar till the mixture is creamy and fluffy. Add one egg at a time and whisk till well combined. Add the flour mixture and milk alternatively and mix well. Pour the batter into a greased and lined pan and even out the top. Sprinkle almonds and pistachios and cardamom powder. Place the tin in the preheated oven to bake for an hour at 180 degrees c or till a skewer inserted in the center of the cake comes out clean.