RECIPE FOR SWEET AND SOUR CHICKEN #1
Title: Sweet And Sour Chicken #1
Category: Chinese Chicken
Serves: 4
Print Recipe
Ingredients:
0.75 lb, Chicken breast
1.00 tbsp, Rice wine or dry sherry
1.00 tbsp, Light soy sauce
0.50 tsp, Salt
1.00 small, Green bell pepper
1.00 small, Red bell pepper
2.00 tbsp, Cornstarch
2.00 cup, Oil, preferably peanut
3.00 oz, Canned leches, drained, or:
0.67 cup, Chicken stock
1.00 tbsp, Light soy sauce
0.50 tsp, Salt
1.50 tbsp, Chinese white rice vinegar
1.00 tbsp, Sugar
1.00 tbsp, Tomato paste
1.00 tsp, Cornstarch
1.00 tsp, Water
Instructions:
CUT THE CHICKEN INTO 1-INCH cubes.
Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.
Meanwhile, cut the green and red peppers into 1-inch squares.
Peel and cut the carrots and scallions into 1-inch chunks.
(The uniform size of meat and vegetables adds to the visual appeal of the dish.
) Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside.
Mix the egg and cornstarch in a bowl until they are well blended into a batter.
Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well.
Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the chicken pieces from the batter with a slotted spoon and deep-fry them.
Drain the deep-fried chicken cubes on paper towels.
TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
Bring it to a boil.
Add all the vegetables, but not the leches or oranges, and stir well.
In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce, and bring it back to a boil.
Turn the heat down to a simmer.
Add the leches or oranges and chicken cubes.
Mix well, then turn the mixture onto a deep platter.
Serve at once.
Category: Chinese Chicken
Serves: 4
Print Recipe
Ingredients:
0.75 lb, Chicken breast
1.00 tbsp, Rice wine or dry sherry
1.00 tbsp, Light soy sauce
0.50 tsp, Salt
1.00 small, Green bell pepper
1.00 small, Red bell pepper
2.00 tbsp, Cornstarch
2.00 cup, Oil, preferably peanut
3.00 oz, Canned leches, drained, or:
0.67 cup, Chicken stock
1.00 tbsp, Light soy sauce
0.50 tsp, Salt
1.50 tbsp, Chinese white rice vinegar
1.00 tbsp, Sugar
1.00 tbsp, Tomato paste
1.00 tsp, Cornstarch
1.00 tsp, Water
Instructions:
CUT THE CHICKEN INTO 1-INCH cubes.
Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.
Meanwhile, cut the green and red peppers into 1-inch squares.
Peel and cut the carrots and scallions into 1-inch chunks.
(The uniform size of meat and vegetables adds to the visual appeal of the dish.
) Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside.
Mix the egg and cornstarch in a bowl until they are well blended into a batter.
Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well.
Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the chicken pieces from the batter with a slotted spoon and deep-fry them.
Drain the deep-fried chicken cubes on paper towels.
TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
Bring it to a boil.
Add all the vegetables, but not the leches or oranges, and stir well.
In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce, and bring it back to a boil.
Turn the heat down to a simmer.
Add the leches or oranges and chicken cubes.
Mix well, then turn the mixture onto a deep platter.
Serve at once.