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CHINESE BURJI

20 Jun

This is my version of burji where I have used chicken strings and egg and gave a chinese touch to it….this happened when I was preparing chicken friedrice belive me it tasted fantastic withour chappati…..just a change from our regular egg burji…

INGREDIENTS

•1/2cup boiled chicken pieces
•3-4 eggs beated
•1medium onion sliced into half
•2tblsp green capsicum shredded
•2tblsp yellow capsicum shredded
•2tblsp red capsicum shredded
•2tblsp cabbage shredded
•1slit greenchilly
•4 strings of spring onions chopped
•1tspChilly sauce
•1tsp soya sauce
•1/2tsp vinegar
•1tsp gingergarlic paste
•Pepper powder to adjust individual taste
•Salt ..
•2tblsp oil

METHOD

▪ take boiled chichen and separate from its bone and make shredds out of it and keep aside
▪Now heat a thick bottom kadai keep on high flame add oil, then onions saute for few seconds add gingergarlic paste, green chilly saute this for a second
▪add all types of capsicum saute well add chicken, cabbage fry awhile
▪then add all sauces fry well add pepper powder, salt give a quick toss add in beated eggs ,spring onions fry till done…..your chinese burji is ready to be served with chappatis or bread..

Note
* I had chicken, so I have used otherwise no need
*always while cooking chinese dishes see that your stove is on high flame
*don’t overcook vegetables it will loose its crunchyness
*always cut vegetables into thin thin long strips…this is called shredding in Chinese.
*this can be used as a stuffing inside bread, spring rolls or used for shawarma rolls…

image

https://cookwithashu.files.wordpress.com

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Posted by on June 20, 2015 in NON VEG CURRY, NON VEG RECIPES

 

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