GREAT
CHICKEN RECIPES
SWEET
AND SOUR CHICKEN RECIPE
1.5
kg (3 lb.) chicken
2
tablespoons soy sauce
1-tablespoon
sugar
1/2-teaspoon
salt
1
tablespoon dry sherry
1
egg-yolk
2
tablespoons oil
2
onions
8
shallots or spring onions
125
g (4 oz.) mushrooms
1
red pepper
1
medium cucumber
470
g (15 oz.) can pineapple pieces
Oil
for shallow frying
1-tablespoon
corn flour
1/4-cup
vinegar
1-tablespoon
tomato sauce
Salt,
pepper
Bone
the chicken and cut into 4 cm (112 in.) cubes.
Combine
soy sauce, sugar, salt, sherry and egg-yolk in large bowl and add the chicken
pieces to marinate for an hour.
Heat
2 tablespoons of oil in a pan, add sliced onions and cook until transparent.
Add
chopped shallots, sliced pepper and mushrooms and cook for a further 5-minute.
Add
cucumber, cut into chunky strips, and the drained pineapple pieces (reserve
syrup) and cook for 2 minutes.
Remove
from heat.
Drain
chicken from the marinade but reserve the marinade.
Heat
the oil for shallow frying and cook the chicken pieces until golden brown,
drain well.
Add
the chicken to the vegetables.
Blend
corn flour with the reserved pineapple syrup, add vinegar and tomato sauce and
stir into remaining marinade.
Bring
to boil, stirring constantly and season with the salt and pepper.
Pour
the sauce over chicken and vegetables, stir to coat evenly and reheat gently.
Serve
with hot rice.
Serves
4.
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