Chicken wings curry

Chicken wings curry

Chicken curry is usually made of chicken breast or chicken legs and seldom made out of chicken wings. There are many reasons for this. Firstly you get very little meat from the wings. Secondly wings contain most amounts of saturated fats compared to other parts of the chicken.

Chicken wings are often fried. This means that you are adding more fat to the already fatty wings. It is difficult to remove the skin from the wings manually. The marinades or seasoning added to the wings remain in the skin and only very little gets infused into the flesh. In fried chicken wings you tend to consume the skin to get the most taste out of the wings. When chicken wings are boiled the skin comes out easily. In curried form you have the choice of consuming the skin or leave it out without affecting the taste.

Chicken wings are cheaper than the breast or legs.

Usually my recipes are with minimum number of ingredients to keep the cooking simple. Here I have used more ingredients to make the curry tastier as wings are not as tasty as other parts of the chicken.

                                    Recipe summary
                                              For
                                 Chicken wings curry

Preparation time: 40 minutes

Cooking time: 40 minutes
Serves: 4

1. Wash and cut off the end of 1 kg wings which contain no flesh. Pat dry the wings.

2. Add one teaspoon of salt and ¼ teaspoon of turmeric. Mix well so that all parts of the wings are well coated with the seasoning.
   Leave it in the refrigerator for 1 hour for the wings to marinate. 

3. shallow fry the wings using 3 tbsp oil in slow fire till the skin turns slightly brown.till the skin turns slightly brown. If the oil is not enough to brown the skin add another table spoon or more.

4. Add 2 tablespoons of vegetable oil oil in a large sauce pan or a wok.

Spices

5. When the oil is hot add ¼ teaspoon of mustard seeds and wait till the sputter.

6. Add 2 onions chopped coarsely and fry for 10 minutes.

Spices

7. Add ½ teaspoon cumin seeds, 1 tea spoon fennel seeds, ½ teaspoon of fenugreek seeds, 1 sprig of curry leaves chopped fine, 10 grams of ginger chopped fine,3 cloves garlic sliced thin,  1 tea spoon of black pepper corns (or ½ teaspoon of black pepper powder), ½ teaspoon of chilli powder,    1 inch piece of cinnamon (or ¼ teaspoon of cinnamon powder),5 inch piece of lemongrass and 2 star anise 1 tsp salt or to your taste and mix all  the ingredients well.

Chicken wings curry

Fry for about two minutes.

8. Add the chicken wing pieces and fry for about 2 minutes till the skin turns slightly brown. If the oil is not enough to brown the skin add another table spoon or more.


9. Add ½  cup coconut milk and cook for 2 minutes and take off the heat.

The Chicken wings curry is ready. It can be taken with bread or rice.

 Chicken wings curry is ready.           
                     

                  Recipe follows in detail with pictures.

Preparation time: 40 minutes

Cooking time: 40 minutes
Serves: 4

Ingredients
Main

1 kg chicken wings
Others

2 tomatoes chopped coarsely

2 onions chopped coarsely

3 cloves garlic sliced thin
10 grams of ginger chopped fine.

5 inch piece of lemongrass

1 sprig of curry leaves chopped fine

2 teaspoon of salt

20 grams of tamarind juice

½ cup of coconut milk

5 tablespoons of vegetable oil

2 cups of water

Curry leaves, chili, garlic, ginger and onion

Spices
2 star anise

1 inch piece of cinnamon (or ¼ teaspoon of cinnamon powder)

1 tea spoon of black pepper corns (or ½ teaspoon of black pepper powder)

1 tea spoon fennel seeds

½ teaspoon cumin seeds

½ teaspoon of fenugreek seeds

¼ teaspoon turmeric powder

¼ teaspoon of mustard seeds

½ teaspoon of chilli powder

1 tablespoon of curry powder

Spices

Spices

Preparation:

1.    Wash and cut off the end of the wing which contains no flesh.
2.    Pat dry the wings.

   

   Chicken wings cleaned and washed
   

   
   

3.    Add one teaspoon of salt and ¼ teaspoon of turmeric. Mix well so that all parts of the wings are well coated with the seasoning.

   

   Chicken wings marinated 
   

   
   

4.    Leave it in the refrigerator for 1 hour for the wings to marinate. shallow fry the wings in slow fire using 3 table spoon oil.If the oil is not enough to brown the skin add another table spoon or more.

Chicken wings being  shallow fried

Shallow fried chicken wings

Method

1.   Heat the left 2 tbsp  oil  in a large sauce pan or a wok.
2.   When the oil is hot add mustard seeds and wait till the sputter.
3.   Add onions and fry for 10 minutes.
4.   Add cumin seeds, fennel seeds, fenugreek seeds, curry leaves, ginger, garlic,  black pepper powder, chilli powder, cinnamon pieces, lemon grass and star anise, balance salt to your taste and mix all  the ingredients well.
5.   Fry for about two minutes.
6.   Add the fried chicken wing pieces and fry for about 2 minutes.
7.   Add the water, curry powder and tamarind juice and cook in low heat covered for 20 minutes. Stir couple of times and make sure that all the water has not evaporated.
8.   Add coconut milk and cook for 2 minutes and take off the heat.

The curry is ready. It can be taken with bread or rice.

Tip

I made this curry with gravy. It is suitable for taking it with rice, noodles or bread. You can also make the curry dry which will be ideal for taking as a snack with your chilled beer.

Nutrition data for this recipe

Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

 Click the button below to view the nutrition data. Click again to close it.

Mild chicken curry

Mild chicken curry

  

                                      Recipe summary
                                                For
                                     Mild chicken curry

Preparation time:15 minutes

Cooking time: 30 minutes
Serves:4 

1. Remove skin and fat from 4 chicken thighs.

2. Prick the thighs with a fork so that it can absorb more marinade.

Ingredients

3. Marinate the chicken thigh with ½ tsp chilly powder, ½ tsp turmeric powder, ½ tsp salt (or according to taste), and 1 tablespoon yogurt.    

4.Transfer to a glass, ceramic or stainless steel dish, cover and keep in the refrigerator for one hour. If you like you can marinate it overnight. This enhances the flavour. If you use yogurt in your recipes you should not use any vessel made of aluminium.

Mild chicken curry

             
5. Heat    2 Tbsp olive oil in a pan, lower the fire add ½ stick cinnamon crumbled and fry for I second. Then add 1 cardamom pod followed by 3 cloves and 1 star anise and fry for another second.

6. Add 5 cm lemon grass and 3 cm pandan leaf and 1 stalk curry leaves cut fine. Continue to fry in very low heat for 2 minutes.

7. Now add ½ tsp fennel seeds followed by ½ tsp cumin seeds and ½ tsp fenugreek seeds and fry for another 2 minutes.

8.Throw in i big onions chopped coarsely and fry onions till translucent. Add 1 green chilly seeded.

9. Next item is ground 3 cloves garlic and ½ inch ginger paste followed by 1 big Tomato cut into 1 inch pieces and fry for 2 minutes.       

10. Fry for two minutes, add    1 russet potato .   Slice into eight pieces.  Stir fry for 2 minutes.

11.Add 1 tbsp coriander powder, ½ tsp pepper powder and continue frying  for another minute while stirring occasionally.

12. Finally add the chicken thighs. Stir well until all the chicken pieces are  coated with all the spices and continue frying for another 3 three minutes or until the chicken pieces turn slightly brown in colour.

13 .Add 4 cups of water and ½ tsp salt and cover the pan or wok.Increase heat and bring to a boil.

14.Reduce the heat to medium and let it cook about 30 minutes or until till chicken is tender. During this long cooking time the potato will dissolve a little and give thickness to the gravy. 

15. When the chicken pieces become tender  add   ¼ cup coconut milk let it simmer for 2 minutes, Switch off the heat and add 1 table spoon Lemon juice .

 Mild chicken curry is ready.  
                                  

                    Recipe follows in detail with pictures.  

Preparation time:15 minutes

Cooking time: 30 minutes
Serves:4 

Ingredients

            

Ingredients for Mild chicken curry

Ingredients

   4 pieces Chicken thigh with bones

                  1 russet potato

                  1 big onion

                  1 big tomato

                  1 green chilly seeded

                  1 stalk curry leaves

                  5 cm lemon grass

                  3 cm pandan piece

                  3 cloves garlic

                   ½inch ginger

                  1 tablespoon yogurt

                  Lemon juice 1 table spoon

                  ½ tsp salt

                  2 Tbsp olive oil.

                  4 cups water

                  ¼ cup coconut milk.

Curry half way through cooking

Spices

          1     ½ stick cinnamon crumbled

                 1 cardamom pod

                 3 cloves

                1 star anise

                

         2     ¼ tsp fenugreek seeds

                ½ tsp fennel seeds

                ½ tsp cumin seeds

                ½ tsp pepper powder

   

      3      1 Tbsp coriander powder

              ½ tsp chilly powder

              ½ tsp turmeric powder

Preparation

1.      Remove skin and fat from chicken thighs.

2.      Prick the thighs with a fork so that it can absorb more marinade.

3.      Marinate the chicken thigh with chilli powder, turmeric powder ½ tsp salt (or according to taste), and yogurt.    

4.      Transfer to a glass, ceramic or stainless steel dish, cover and keep in the refrigerator for one hour. If you like you can marinate it overnight. This enhances the flavour. If you use yogurt in your recipes you should not use any vessel made of aluminium.

5.      Chop onion coarsely and  cut tomato, core and cut into 1 cm pieces.

6.      Peel the outer skin of lemon grass cut off the ends and cut into three pieces.

7.      Grind garlic and ginger to form a paste.

8.      Chop the curry leaves finely as it will blend with the curry.

9.   Slice the potato into eight pieces.         

             

Method

1.      Heat oil in a pan, lower the fire add cinnamon and fry for I second. Then add cardamom pod followed by cloves and star anise and fry for another second.

2.      Add lemon grass and pandan leaf and cut curry leaves. All these will add a nice flavour to the dish. Continue to fry in very low heat for 2 minutes.

3.      Now add fennel seed followed by cumin seed and fenugreek seeds and fry for another 2 minutes.

4.      Throw in the onions and fry onions till translucent. You can sprinkle a pinch of salt to make onions fry faster.Add green chili.

5.      Next item is ginger and garlic paste followed by tomato. Fry for two minutes, add potato stir fry for 2 minutes and then add coriander powder, pepper powder and continue frying  for another minute while stirring occasionally.

6.      Finally add the chicken thighs. Stir well until all the chicken pieces are  coated with all the spices and continue frying for another 3 three minutes or until the chicken pieces turn slightly brown in colour.

7.       Add 4 cups of water and salt and cover the pan or wok.Increase heat and bring to a boil.

8.      Reduce the heat to medium and let it cook about 30 minutes or until till chicken is tender. During this long cooking time the potato will dissolve a little and give thickness to the gravy. It will also absorb more flavors than the chicken and will be tasty to byte but a little too soft.

9.      When the chicken pieces become tender  add coconut milk let it simmer for 2 minutes, Switch off the heat and add lemon  juice.

     

Remove from fire serve with rice or bread.

Tip

You can make this curry with gravy or dry.Dry curry would be better suited for a snack while you are taking a chilled beer.

You can make it spicier by addling one tablespoon of curry powder along with the coriander powder. Here is a version of spicy chicken curry.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

 Click the button below to view the nutrition data. Click again to close it.

Moringa leaves stir-fry

Moringa leaves stir-fry

                                Recipe Summary 
                                         For 
                            Moringa leaves stir fry

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves: 4

 1. Strip 250 grams moringa leaves from the stem. Wash and dry. Do not any part of the stems slip into the leaves.In olden days, people believed that the stems would cause loose motion.We don't know whether this is true or not but let us be on the cautious side.

2.mix 4 table spoons of grated coconut with 1/2 tea spoon of turmeric powder and set it aside.

3. Heat 2 table spoon oil in a sauce pan or wok, add 1/4 tea spoon of black mustard seeds and wait till it splutters.

4. Add 1 dry red chili shredded into small pieces and fry for 3 seconds. Reduce heat to medium.

5. Then add 1 small onion finely chopped and pinch of salt and fry till onion pieces turn translucent. This may take about 10 minutes.

6. Add 1 green chili seeded.

7. Add 3 cloves garlic sliced thinly, 1/4 tea spoon of cumin seeds and  1/4 teaspoon of black pepper powder and fry for 1 minute.

Moringa leaves stir-fry

8. Now add moringa leaves and toss. Add two table spoons of water and let it swimmer for 5 minutes.

9. Now add the grated coconut that was mixed with turmeric powder and add 1 teaspoon salt. Mix well and cook it for another 5 minutes or until all the liquid has evaporated and the mixture looks dry. 

Moringa leaves stir-fry is ready.

                                                                                  

                     

                    Recipe  follows in detail with pictures.

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients for Moringa leaves stir-fry

Ingredients

Ingredients

Main

250 grams moringa leaves

Others

1 small onion, finely chopped

3 cloves garlic sliced thinly.

1 teaspoon salt

4 tablespoons grated coconut

1 green chilli seeded.

2 tablespoon of vegetable oil
Spices

1/2 teaspoon ground turmeric

¼ teaspoon of black mustard seeds

¼ teaspoon of black pepper powder

¼ teaspoon of cumin seeds

1 dry red chili shredded into small pieces

Preparation

A closer look at stripped moringa leaves

1.     Strip moringa leaves from the stem. Wash and dry. Do not let any part of the stems slip into the leaves. In the olden days, people believed that the stems would cause loose motion. We do not know whether this is true or not but let us be on the cautious side.

2.     Mix scraped coconut with turmeric powder and set it aside. The turmeric powder gives a glowing golden colour to the scraped coconut.

Scraped coconut

With the addition of turmeric powder the scraped coconut gets a glowing golden color

Method

Mid way through cooking. Notice that there is some moisture left which should dry

1.     Heat the oil in a saucepan or a wok, add mustard seeds and wait till it splutters. Add dry red chilli pieces and fry for 3 seconds. Reduce the heat to medium.

2.     Then add onion and a pinch of salt and fry till the onion pieces turn translucent. This may take about 10 minutes and add green chili.

3.     Add garlic, cumin seeds and pepper and fry for one minute.

4.     Add moringa leaves and toss. Add two table spoons of water and let it simmer for 5 minutes. Now add the grated coconut that was mixed with turmeric powder and add salt.Mix well and cook it for another 5 minutes or until all the liquid has evaporated and the mixture looks dry.

5.     The stir-fry is now done.

Serve warm with rice or bread.

Other moringa posts
Moringa Leaves
Mild Moringa Drumstics and Raw Plantain Curry
Moringa Leaves Sothi  - Moringa Leaves Coconut milk Soup
Moringa Fried Rice

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

 Click the button below to view the nutrition data. Click again to close it.

Lupus

Lupus is an autoimmune disorder in which antibodies think that body tissues are foreign substances and begin to attack them. This results in inflammation and considerable amount of pain.
Lupus can be of two forms:
1. Discoid lupus erythematosus (DLE) and
2. Systematic lupus erythematosus (SLE).
DLE is characterised by scaly red rash that spreads across cheeks and nose. Sometimes it may spread to the forehead and the scalp. Lupus is cyclic in nature – scally patches appear and then disappear. It is believed that the scally patches are triggered by exposure to direct sunlight. So patients are often advised to stay indoors during peak hours of noon.

SLE is also diagnosed by scally patches but these patches appear all over the body. These patches are also cyclic in nature. They appear and disappear fully. Lupus antibodies also may be found in the blood. SLE is characterised by vulnerability to infection of bladder and mouth sores. Lupus patients may also show symptoms of fatigue, fever, joint and muscle pain, nausea, constipation, diarrhoea, weight loss, hair loss, and enlarged lymph nodes.
It is believed that candida/fungi, through their production of mycotoxins, may be connected to auto-immune diseases like lupus.
Lupus can be managed with anti-inflammatory diet, adequate rest and stress free life. With these at least the inflammation and the resulting pain can be reduced. Medication can help reduce the extent of flare-ups and pain and supress the antibody.
Lupus is no longer a life-threatening disorder that it was a century ago.
Some of these symptoms can also be caused by food allergy. You must undergo the necessary tests to eliminate food allergy.

Suitable diet for lupus disorder is:
1. Raw vegetables and citrus fruits that will keep your body alkaline.
2. Regular juice fasting will detoxify your system.
3. Food rich in antioxidants to counteract inflammation. Wheat germ and cold pressed oils such as olive oil and flax seed oil give you extra anti-oxidant protection.
4. Essential fatty acids reduce inflammation. Salmon, trout, mackerel, sardines, swordfish, shark, cod and halibut provide high concentrations of omega-3 fatty acids which control damaging inflammation.
5. Onions, garlic, and asparagus are rich in sulphur which can help in the repair of damage caused by antibodies to the joint cartilage.
6. Cranberry juice will help bladder infections.
7. If you take corticosteroid it will cause some bone loss and it will be necessary to consume leafy vegetables and soy. Juicing of green leaves will be the best form as you will be able to consume bigger quantity.
8. Sometimes just eliminating animal meats alone may reduce the pain and inflammation.
9. Keeping you intestinal tract clear will reduce some pain and inflammation. Take probiotic supplements or make your own probiotics. (See this article). You can also take one Yakult or Vitagen a day if you do not take probiotics.
Foods not suitable for lupus:
1. Alcohol and energy drinks.
2. Processed foods and preservatives and additives like MSG.
3. Salt, sugar, white flour, food containing yeast, peanuts and dairy. These products contribute to fungal infection.
4. Artificial sweeteners.

Bean sprouts

Mung Beans and sprouts from the bean

Bean sprouts are a common ingredient  in Asian cuisine. They are made from green beans seeds (mung beans) by sprouting. The sprouted beans are more nutritious than the ordinary beans. The typical bean sprout is made from the greenish mung beans. There are many types of seeds that can be made into sprouts, including kidney, navy, pinto, mung, lentils, quinoa, chick peas, soy beans, alfalfa and many other seeds.. All kinds of sprouts are highly nutritious.

In Japanese, the word moyashi refers to, in a strict sense, the mung sprout, and the usually yellow, larger-sized soy sprouts are called mame-moyashi. In Chinese cuisine, bean sprouts are often used with fried rice, spring rolls, egg drop soup, and hot and sour soup. In Korea, it is one of the staple ingredients for Namul – a side dish consisting of seasoned vegetables to accompany the main dish. They are also found in Thai and Vietnamese cooking.

Soy sprouts

Green bean seed sprouts (mung) are most popular because they are tender and therefore can be used with many different ingredients. They are easy to grow and are also cheap. Next common sprout is soy sprouts.
.The soy sprouts are stronger and larger and tougher than mung sprouts. Soy sprouts have a distinctive taste, more particularly the head - the seed. So you cannot use it with many ingredients like green bean sprouts.You have to find s suitable companion ingredient to cook it with. many Chinese chefs usually nip off the head and the tail. In other words they take only the stem, discarding most nutritious root and the head..I don't think that this is a wise thing to do in home cooking..

Sprouts can be easily produced at home. You do not need any expensive equipment. All you need to do is to soak them for one day and thereafter wet them twice or three times a day. In about a week you will get adequately grown sprouts.Detailed instructions can be found in the web.Malt is also produced by this way. As soon as the  the seed germinates they stop further germination by blowing hot air and drying the seeds. The dried germinated seeds are powdered and marketed in the form of 'malted milk' such as Horlicks and Nestamalt.

Personally I add soy bean sprouts to my daily juice.There is also talk about salmonella and similar poisoning. Lesson here is that we should try to avoid raw alfalfa sprouts from a source not well reputed. Probably these germs are introduced in the growing process where cleanliness is not adopted properly. Even then if you cook them well enough to destroy these germs, I think you can overcome the problem of salmonella.. But if you suddenly show up any unusual symptoms please  seek medical help immediately.
Bean sprouts are said to help in preventing cancer because of their fibre content which keeps the colon clean and prevent build-up of toxins in the colon. Sprouts also reduce bad cholesterol. The natural estrogen found in sprouts can improve bone health and thereby prevent osteoporosis. The sprouts give support to the immune system because of the presence of antioxidants. They are said to be good for the skin because of Vitamin E present in them. The sprouts check the acidity in the stomach because they are alkaline, and maintain a healthy pH balance. Sprouts are good for those seeking to reduce weight because they provide the bulk and contain very little fat.

Caution

Those who have any auto-immune disorder should not consume alfalfa sprouts,Some legumes and sprouts have some anti-nutritional factors that inhibit the digestion of certain proteins.   One should avoid consuming large quantities of sprouts regularly – no more than 550 grams daily.

Nutrition facts

 Bean sprouts recipes
Rainbow Bean Sprout Stir-fry
Bean sprouts with noodles

Bean sprouts with noodles.

Bean sprouts with noodles.

  

                                      Recipe summary

                                                  For

                               Bean sprouts with noodles.

Preparation time: 20 minutes

Cooking time:15 minutes

Serves: 4

1. I have used 400 grams fresh fresh rice noodles. Set aside.

2. In a wok add 2 table spoon vegetable oil and fry the 3 beaten eggs with ½ tsp salt. Continue frying in low heat. As the egg gets dryer brake into small pieces with the ladle and fry until the egg pieces become firm.Set aside.

3. In the same wok heat one table spoon of oil and add 1 Onion diced and fry for 3 minutes in low heat. 

4. Add 150 grams bean sprouts, cleaned and fry for 3 minutes or till they turn colour slightly.  

5. Then add 50 grams cabbage, shredded,50 grams carrot and 50 grams french beans  mixture and continue frying another 1 minute. I had microwaved the vegetables so that I don't need to cook longer in oil and 1 green chilli sliced into small pieces.

Bean sprouts with noodles.

6. Add the noodles and 1 tsp soy sauce and ½ teas spoon of salt and stir all that is in the wok to mix well and cook for another two minutes.

Take the wok from the heat and serve on plates. Sprinkle the fried egg and 3 spring onions cut into small pieces on the top of the plate to garnish.

Serve immediately.

Bean sprouts with noodles is ready.

                                                                                  

  
Recipe follows in detail with pictures.                  

                                        

Preparation time: 20 minutes

Cooking time:15 minutes

Serves: 4

Ingredients:

Main

400 grams fresh noodles

or

3 packets of dry noodles

Others

150 grams bean sprouts, cleaned

3 spring onions cut into small pieces

1 Onion diced

1 green chilli sliced into small pieces.

3 eggs

50 grams cabbage, shredded
50 grams carrot
50 grams french beans

3 table spoon vegetable oil.

1 tsp soy sauce

1 tea spoon salt

Rice noodles

Egg being fried in a wok

Method

Egg stir-fry

Sir-fried egg

Bean sprouts 

Stir-fried vegetables added to the sprouts

Noodles added to the sir-fry

1. If you are using dry noodles, put 300 ml of water in a sauce pan and bring the water to the boil. Add noodles and other ingredients that come with the noodles packet. If  the ingredients in the noodles packet does not include some oil add half a tea spoon of sesame seed oil or butter. This will prevent the noodles from sticking together.
2. Boil the noodles for three minutes. The noodles will be half cooked now. Remove the pan and set it aside for three minutes. By now it should be cooked well. Press one strand between your fingers, it should crush. Or taste it to see that it is soft enough but not too soft. Drain the water in a strainer.  Hold the strainer under running cold water to stop further cooking. Keep the noodles in the strainer aside so that it will be dry when you start to fry.  I have used fresh rice noodles. Set aside.
3. In a wok add oil and fry the beaten egg with little salt. Continue frying in low heat. As the egg gets dryer brake into small pieces with the ladle and fry until the egg pieces become firm.Set aside.
4. In the same wok heat one table spoon of oil and add onions and fry for 3 minutes in low heat. Add the bean sprouts and fry for 3 minutes or till they turn colour slightly.  Then add shredded cabbage,carrot and beans mixture and continue frying another 1 minute. I had microwaved the vegetables so that I don't need to cook longer in oil and add green chili.
5. Add the noodles and soy sauce and ½ teas spoon of salt and stir all that is in the wok to mix well and cook for another two minutes.
6. Take the wok from the heat and serve on plates. Sprinkle the fried egg and spring onion pieces on the top of the plate to garnish.
7. Serve immediately.