Halal Chicken And Beef Hekka Recipe

About this recipe

A savory and satisfying dinner dish featuring halal chicken and beef, flavored with soy sauce, ginger, and garlic, served over rice with bamboo shoots and watercress for added texture and freshness.

Ingredients

• 60G Steve'S Leaves Baby Watercress & Little Leaves
• 100 G Jumbo Garlic 100g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 100 Ml X 2 Fundodai Soy Sauce Set, 100Ml X 2
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 1 Kg Tate & Lyle Granulated Sugar
• - Ktc Vegetable Oil
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 227G Golden Swan Whole Water Chestnuts, 227G

Instructions

1. 1. Heat a large pan over medium heat and add 2 tbsp of vegetable oil. Cook until browned, about 5-7 minutes.
2. 2. Pour 4 tbsp soy sauce into the pan and stir to coat the mixture evenly. Cook for another 2 minutes.
3. 3. Sprinkle 2 tbsp all-purpose flour over the mixture and stir well. Add 1 cup of vegetable broth gradually, stirring constantly to create a smooth sauce. Let it simmer for 5 minutes.
4. 4. Add 2 tsp ginger powder and 2 minced garlic cloves to the pan. Stir and cook for 2 minutes, then remove the ginger powder and garlic from the pan.
5. 5. Stir in 2 tbsp sugar and adjust to taste. Add 100 g sliced water chestnuts and cook for 3 minutes.
6. 6. Add 100 g fresh watercress to the pan and stir gently until wilted, about 1-2 minutes.
7. 7. Serve the mixture over a bed of watercress. Enjoy your flavorful dinner!