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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Cooking the chicken slices
Use the corn oil to cover the bottom of a large cooking pot.
Put the chicken breast slices (fresh or frozen) near each other (reason why the pot should be large enough) and cook covered at medium heat.
Turn them upside down once they start turning white and add the ground cinnamon.
Put the chicken breast slices (fresh or frozen) near each other (reason why the pot should be large enough) and cook covered at medium heat.
Turn them upside down once they start turning white and add the ground cinnamon.
Continue cooking covered at medium heat then add the ground pepper and salt just before the chicken is done.
Keep turning the slices upside down until golden brown as shown in the right picture.
Remove and set aside but keep the juice.
Keep turning the slices upside down until golden brown as shown in the right picture.
Remove and set aside but keep the juice.
Preparing the oriental chicken sauce
Put 3/4 L of water in a small cooking pot, bring to boil and add the chicken stock cubes, the chopped onion and the 7-spice mix.
Keep it a low heat while preparing the flour to thicken the sauce.
Keep it a low heat while preparing the flour to thicken the sauce.
Put the flour in a glass cup, add just little water to make a thick but uniform paste out of the flour (middle), then continue diluting with water while stirring.
Add the flour and the chicken juice to the sauce and stir at medium heat until the sauce is thick enough (1-2 minutes).
Bon Appétit !
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