Cauliflower chicken

1 serving


rinse the head of the colored hood under a strong stream of water and disassemble into small stokers. lower the stokers for 3 minutes into boiling water, remove and cool. chop the chicken into small, meal-friendly pieces. finely chop the spring onions. heat 2 tablespoons of vegetable oil in a wok or pan and fry the spring onions lightly. when the onion ends start to turn brownish, put the chopped chicken meat and fry over a high heat, adding soy sauce or salt and sodium glutamate. reduce the heat and simmer under a closed lid for another 6 minutes. add boiled cauliflower and simmer under a closed lid for 6 minutes, adding water, if necessary. when the cauliflower is slightly soft and the chicken meat is ready, pour in the cornstarch, diluted in a small amount of water, and mix quickly. warm up 1-2 minutes until the starch taste disappears. in the preparation of this dish, it is very important not to digest cauliflower, it should remain slightly crispy inside.