sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Pork And Chicken

Pork and Chicken
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...


Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......


Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Pork And Chicken Recipe, How To Make Pork And Chicken Recipe

How to makePork and Chicken?How to cookPork and Chicken?Learn the recipePork and Chickenby vahchef.For all recipes visit

About Recipe

How to make Pork and Chicken

(42 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Pork and Chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 16, 2016

Ingredients used in Pork and Chicken
• Pork loin - 500 grams.
• Water - 6 cup.
• Fish sauce - 1/2 cup.
• Palm sugar - 1/2 cup.
• Chicken legs - 2 numbers.
• Peppercorns - 1 teaspoons.
• Whole coriander plant - 1 numbers.
• Salt - 1/2 teaspoons.
• Chinese mushrooms - 5 numbers.
• Cellophane noodles - 90 grams.
• Chopped spring onion, including green leaves - 3 tablespoons.
• Chopped fresh coriander leaves - 3 tablespoons.
• Red chili, seeded and sliced, optional - 1 numbers.
Cook pork as in sweet pork recipe. Cool and chill, then remove fat from surface of stock. Put chicken into a saucepan with 6 cups water, peppercorns, well-washed coriander plant, and salt. Bring to the boil then cover and simmer until chicken is tender. Soak mushrooms in hot water for 20 minutes, cut off stems and add stems to simmering chicken for extra flavor. Slice the caps finely and set aside. Soak cellophane noodles in hot water for 15 minutes, drain and cut into short 5 cm (2 inch) lengths. When chicken is ready, remove from heat and allow to cool in the stock, then lift out, remove skin and bones and cut chicken into small dice. Strain the stock. There should be about 4 cups. Cut half the pork into dice, reserving remaining pork for use in another dish, or simply serve as sweet pork. Measure pork stock and use 2 cups to combine with chicken stock. Bring to a boil, add cellophane noodles and mushrooms and simmer for 10 minutes. Add diced chicken and pork, chopped spring onion and coriander and turn off heat immediately. Serve at once, and garnish if liked with the chili slices.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter