Wineshark Cooking Class - Cauliflower in Portuguese Sauce with Farfalle Pasta 葡汁椰菜花伴蝴蝶粉

Ingredients (for 4):

• Farfalle - 4 bowls
• Chicken thigh - 2 
• Cauliflower - 1/2
• Carrot - 1
• Chicken stock - 2/3 cup
• Cream - 1/2 pack
• Garlic - 4 cloves
• Sugar - 2 tsp
• Turmeric powder - 1/2 tsp
• Water - 1/2 bowl
• Oil - 2 tsp
• Corn starch - 2 tsp
• Salt - 1 tsp
• White pepper powder - 1/2 tsp

Procedures:

1. Remove the skin and fat of the chicken thigh and then cut into small cubes.

2. Marinate the chicken cubes with corn starch, salt and white pepper powder.

3. Cut the cauliflower into small pieces, then blanch in boiling water for 30 seconds.

4. Cut the carrot into small cubes.

5. Peel the garlic and cut finely.

6. Cook the farfalle in boiling water according to the package instruction. Then remove. 

7. Heat the wok with oil to medium heat, add the garlic finely and stir-fry briefly.

8. Add the chicken cubes and stir-fry until fragrant.

9. Add the chicken stock, cream, sugar and turmeric powder, mix well. Cook for a short while.

10. Add the carrot, cauliflower and water in. Cook until the cauliflower and carrot are softened.

11. Add the farfalle in, mix well and cook for a short while.