Beijing Chicken, Egg Fried Rice And Coconut Ice Cream by Zarnak Sidhwa

Ingredients For Beijing Chicken:

• Boneless chicken 1/2 kg
• Egg  half
• Salt  to taste
• Corn flour 1 1/2 tbsp
• Oil  1 tbsp
• Oil  deep frying
• Garlic grated 1 tbsp
• Ginger grated  1 tbsp
• Green chilies slit 3
  
• Soya sauce 4 tbsp
  
• Tomato ketchup 4 tbsp
  
• Vinegar 1 tbsp
  
• Brown sugar 1 tsp
  
• Carrot  1 medium
  
• Cabbage half
  
• Green peas  1/2 cup
• Spring onions 3-4
  
• Roasted peanuts  2 tbsp

Method:

1. Mix egg, chicken, salt and corn flour in a bowl and set aside to marinate.
2. Heat oil and deep fry the chicken cubes till golden and crisp.
3. Drain on absorbent paper.
4. Heat one tbsp oil in another pan, add garlic and ginger and saute till fragrant.
5. Add green chilies, soya sauce, tomato ketchup, vinegar and brown sugar and saute.
6. Add carrot, cabbage, green peas, spring onion and peanuts and toss to mix.
7. Add the fried chicken cubes, salt and mix well serve hot.

Ingredients For Egg Fried Rice:

• Spring onions 2
  
• Egg 2
  
• Salt  1 tsp
  
• Black pepper  to taste
  
• Oil 4 tbsp
  
• Cooked rice  4 cups
  
• Soya sauce  1-2 tbsp

Method:

1. Lightly beat the eggs with the salt and pepper.
2. Heat a wok add 2 tbsp oil.
3. When the oil is hot, add the eggs.
4. Cook, stirring, until they are lightly scrambled but not too dry.
5. Remove the eggs and clean out the pan.
6. Add 2 tbsp oil. Add the rice.
7. Stir fry for a few minutes.
8. Stir in the soya sauce, add the scrambled egg back into the pan.
9. Stir in the green onion.
10. Serve hot.

Ingredients For Coconut Ice Cream:

• Condensed milk 14 oz can
  
• Evaporated milk 5 oz can
  
• Milk  1/2 cup
  
• Coconut milk  14 oz can
  
• Lemon juice 2 tbsp
  
• Salt  1/4 tsp
  
• Toasted coconut  to serve with

Method:

1. Whisk all ingredients in a large bowl until blended.
2. Cover in an air tight box and freeze.
3. Serve ice cream with toasted coconut.