 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
a very popular chinese dish which can be cooked with fish, chicken or pork. Ingredients:
250 -300 g chicken or 250 -300 g lean pork |
2 teaspoons brandy or 2 teaspoons whiskey |
vegetable oil (for deep frying) |
1 egg, beaten |
2 tablespoons plain flour |
salt and pepper |
1 tablespoon vegetable oil, these are for the sauce |
1 onion, chopped |
1 carrot, chopped |
1/2 green bell pepper, cored, seeded and chopped |
1 tablespoon light soy sauce |
3 tablespoons sugar |
3 tablespoons wine vinegar |
1 tablespoon tomato puree |
4 tablespoons stock or 4 tablespoons water |
1 tablespoon cornstarch paste (cornflour) |
Directions:
1. cut the chicken into small chunks and marinate in a dish with the salt, pepper and brandy, for 25/30 minutes.
2. coat the chicken in the beaten egg, add the flour, turning to coat all sides of chicken. deep fry for a few minutes. when cooked set aside.
3. SAUCE.
4. heat the oil in a wok, add the veg and stir fry, season, add tomato and stock. boil and thicken with the cornstarch.
5. when cooked and thick add the chicken and mix thorouly.
6. serve with rice.
|
|