أفاق الفكر
06-15-2006, 02:47 PM
Sweet and Sour Chicken or shreems
shreems or chicken
Chinese food
Serves 4
Goes best with rice
Ingredients
150ml of vegetable oil (for deep frying)
225g chicken fillet (or pork or fish fillet), cut into 1cm cubes (bigger if you prefer)
1 onion, sliced
half green (bell) pepper, seeded and sliced
half red pepper, seeded and sliced
225g pineapple pieces
Batter
125g plain flour (all purpose flour)
1 tbsp cornflour (cornstarch)
1.5 tbsp baking powder
1 tbsp vegetable oil
Sauce
100g light brown suger (or white sugar)
2 tbsp cornflour (cornstarch)
5 tbsp tomato ketchup
1 tbsp light soya sauce (replace with a pinch of salt if unavailable)
2 Tbsp white wine vinegar (replace with white vinegar if unavailable but taste will be affected)
6 tbsp pineapple juice (fresh, without sugar)
100ml water
Method
To make the batter, sift the flour into a mixing bowl, together with the cornflour and baking powder. Add oil and stir in enough water to make a thick, smooth batter (about 175ml).
Pour the vegetable oil into a wok until smoking. Dip the cubes of chicken, pork or fish into the batter, and deep fry in hot oil, until they are cooked through. Remove them from the wok and set aside.
Drain all but 1 tbsp of oil from the wok and return it to heat. Add onions, pepper and pineapple pieces and stir fry for 1 to 2 minutes. Remove from wok and set aside.
Mix all the sauce ingredients together first and pour into wok. . Bring to a boil, stirring until thickened and clear. Cook for 1 minute, then return chicken/pork/fish and vegetables to the wok. Cook for another 1 to 2 minutes, then transfer to serving place.
Serve with rice or noodles.
shreems or chicken
Chinese food
Serves 4
Goes best with rice
Ingredients
150ml of vegetable oil (for deep frying)
225g chicken fillet (or pork or fish fillet), cut into 1cm cubes (bigger if you prefer)
1 onion, sliced
half green (bell) pepper, seeded and sliced
half red pepper, seeded and sliced
225g pineapple pieces
Batter
125g plain flour (all purpose flour)
1 tbsp cornflour (cornstarch)
1.5 tbsp baking powder
1 tbsp vegetable oil
Sauce
100g light brown suger (or white sugar)
2 tbsp cornflour (cornstarch)
5 tbsp tomato ketchup
1 tbsp light soya sauce (replace with a pinch of salt if unavailable)
2 Tbsp white wine vinegar (replace with white vinegar if unavailable but taste will be affected)
6 tbsp pineapple juice (fresh, without sugar)
100ml water
Method
To make the batter, sift the flour into a mixing bowl, together with the cornflour and baking powder. Add oil and stir in enough water to make a thick, smooth batter (about 175ml).
Pour the vegetable oil into a wok until smoking. Dip the cubes of chicken, pork or fish into the batter, and deep fry in hot oil, until they are cooked through. Remove them from the wok and set aside.
Drain all but 1 tbsp of oil from the wok and return it to heat. Add onions, pepper and pineapple pieces and stir fry for 1 to 2 minutes. Remove from wok and set aside.
Mix all the sauce ingredients together first and pour into wok. . Bring to a boil, stirring until thickened and clear. Cook for 1 minute, then return chicken/pork/fish and vegetables to the wok. Cook for another 1 to 2 minutes, then transfer to serving place.
Serve with rice or noodles.