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Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4-5

  2. 450 g 1 1/2 1/2 100 g 1 60 ml Marinade

  3. 1/2 teaspoon 15 g 1 1 tablespoon Sauce

  4. 1 teaspoon 15 ml 15 ml 15 ml 15 ml 1/2 tablespoon Corn-fed chicken, cubed

  5. Large carrot

  6. Red sweet pepper

  7. Green sweet pepper

  8. Bamboo shoots

  9. Large mango, just ripe and firm,

  10. cut into chunks Vegetable oil

  11. Bicarbonate of soda

  12. Egg white, lightly beaten

  13. Cornflour or potato flour

  14. Salt

  15. Water

  16. Sugar

  17. Light soya sauce

  18. Oyster sauce

  19. Sesame seed oil

  20. Rice wine

  21. Cornflour or potato flour,

  22. mixed with a little water

Instructions Jump to Ingredients ↑

  1. Mix the marinade ingredients thoroughlyand mix well with the chicken pieces.

  2. Leave to marinate for 30 minutes.

  3. Trim and peel the carrot, cut intomatchstick strips a little less than 2.5cm long.

  4. Cut the peppers and bamboo shoots intostrips to match the carrots. Cut the mango flesh into small, fairly thinpieces as neatly as possible.

  5. Heat the oil in a wok and fry the chickenpieces for about 2 minutes. Remove from the oil and drain well. Add thecarrot, peppers, mango and bamboo shoots to the hot oil and fry inbatches.

  6. Remove and drain thoroughly.

  7. Rinse and dry the wok, add the chicken andvegetables and stir in all the sauce ingredients except the cornflour.

  8. Stir-fry briefly and add the cornflour tothe sauce to thicken.

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