This is a complete rip-off from a recipie book but is relatively easy to do with not too much effort so thought I would share. I have modified the recipie slightly to suit my own tastes so all pictures correspond with that. Where I have diverted from the recipie, I will say so and write what the original recipie does differently.
First off, prepare the poultry marinade. The following will prepare enough for a little more than two sets.
3 tablespoons vegetable oil
3 tablespoons dry sherry (Wherever recipie calls for this, I use chinese cooking wine).
1 1/2 tsp salt
3 tsp sugar
3/4 tsp white pepper
4 slices fresh ginger, minced.
1/2 clove garlic, peeled.
2 tablespoons tamarind pulp (NOT in original recipie. Main reason I use it is simply that I have some and I want to use it up).
Mixture should look like this (about half of it. Second time i'm using the marinade prepared earlier).
Once that's done, add about 2 - 3 tablespoons of it to the chicken (diced breasts. 1 packet so about 400 g. (ORIGINAL calls for 625 g breast. Preparation says skin and remove bones so presumably that is also part of weight. I personally found 400g a good amount)). Also add in 1 teaspoon of chinese five spice and 2 teaspoons of cornflour. Mix it all up and let it marinade for around 20 minutes.
(DIFFERENT from original - original says season with five spice and marinade and set aside. After 20 minutes, put into a plastic bag with 4 tablespoons of cornflour and shake well).
While the chicken is marinading, slice up one onion and 3 green chillies (ORIGINAL - 2 shallots or 1 small onion and 2 red chillies). Also - 4 slices fresh ginger and 2 cloves garlic (not in the picture as I use ginger and garlic pastes (shhh!) and add them in later).
Once done, prepare the sauce. I like my chinese very saucy, so please note that I have TRIPLED the original recipie for the sauce. Given below is my TRIPLED recipie.
1 and 1/2 cup water
3 tsp chicken stock powder
3 tablespoon dark soy sauce
3 tablespoon dry sherry (I use chinese cooking wine)
1 and 1/2 tsp white vinegar (can also use lemon juice here)
3 tsp sugar
3 tsp sesame oil
6 tsp cornflour
3 pinches each of white pepper and chinese five spice
(naturally stir as you go along).
That's all the preparation complete. Now to start the cooking. Get a wok nice and hot and stir fry the chicken in some oil until cooked through.
(DIFFERENT - original calls for deep frying the chicken until cooked - roughly 3 minutes. This is done straight after shaking the cornflour in the plastic bag (as above at marinade stage). I personally found little difference in taste between stir frying and deep frying and so prefer stir frying for the significant less oil used/wasted).
Once done, remove the chicken and set aside. Now, in the remainder oil, stir fry the chopped onion, green chillies, ginger and garlic for about 1 - 1:30 minutes.
Once done, remove and set aside. I just put it on top of the chicken already waiting.
I was going to eat it with rice, so by this time by rice was cooked as well
1 cup rice, soaked for 30 min, and 2 cups water. Microwave in bowl for 12.30 minutes at 800W.
Back to the chicken! Add in the sauce prepared earlier to the empty wok. Remember to give it a stir before pouring it in as the corn flour tends to settle at the bottom. Bring to a boil.
Once at a boil, add in the chicken and onions, chillies, ginger and garlic set aside and keep stirring until sauce reaches a nice thick consistency.
Enjoy with rice/whatever you like
I do apologise for any confusion caused due to the mentioning of the original recipie.
First off, prepare the poultry marinade. The following will prepare enough for a little more than two sets.
3 tablespoons vegetable oil
3 tablespoons dry sherry (Wherever recipie calls for this, I use chinese cooking wine).
1 1/2 tsp salt
3 tsp sugar
3/4 tsp white pepper
4 slices fresh ginger, minced.
1/2 clove garlic, peeled.
2 tablespoons tamarind pulp (NOT in original recipie. Main reason I use it is simply that I have some and I want to use it up).
Mixture should look like this (about half of it. Second time i'm using the marinade prepared earlier).
Once that's done, add about 2 - 3 tablespoons of it to the chicken (diced breasts. 1 packet so about 400 g. (ORIGINAL calls for 625 g breast. Preparation says skin and remove bones so presumably that is also part of weight. I personally found 400g a good amount)). Also add in 1 teaspoon of chinese five spice and 2 teaspoons of cornflour. Mix it all up and let it marinade for around 20 minutes.
(DIFFERENT from original - original says season with five spice and marinade and set aside. After 20 minutes, put into a plastic bag with 4 tablespoons of cornflour and shake well).
While the chicken is marinading, slice up one onion and 3 green chillies (ORIGINAL - 2 shallots or 1 small onion and 2 red chillies). Also - 4 slices fresh ginger and 2 cloves garlic (not in the picture as I use ginger and garlic pastes (shhh!) and add them in later).
Once done, prepare the sauce. I like my chinese very saucy, so please note that I have TRIPLED the original recipie for the sauce. Given below is my TRIPLED recipie.
1 and 1/2 cup water
3 tsp chicken stock powder
3 tablespoon dark soy sauce
3 tablespoon dry sherry (I use chinese cooking wine)
1 and 1/2 tsp white vinegar (can also use lemon juice here)
3 tsp sugar
3 tsp sesame oil
6 tsp cornflour
3 pinches each of white pepper and chinese five spice
(naturally stir as you go along).
That's all the preparation complete. Now to start the cooking. Get a wok nice and hot and stir fry the chicken in some oil until cooked through.
(DIFFERENT - original calls for deep frying the chicken until cooked - roughly 3 minutes. This is done straight after shaking the cornflour in the plastic bag (as above at marinade stage). I personally found little difference in taste between stir frying and deep frying and so prefer stir frying for the significant less oil used/wasted).
Once done, remove the chicken and set aside. Now, in the remainder oil, stir fry the chopped onion, green chillies, ginger and garlic for about 1 - 1:30 minutes.
Once done, remove and set aside. I just put it on top of the chicken already waiting.
I was going to eat it with rice, so by this time by rice was cooked as well
1 cup rice, soaked for 30 min, and 2 cups water. Microwave in bowl for 12.30 minutes at 800W.
Back to the chicken! Add in the sauce prepared earlier to the empty wok. Remember to give it a stir before pouring it in as the corn flour tends to settle at the bottom. Bring to a boil.
Once at a boil, add in the chicken and onions, chillies, ginger and garlic set aside and keep stirring until sauce reaches a nice thick consistency.
Enjoy with rice/whatever you like
I do apologise for any confusion caused due to the mentioning of the original recipie.
