Chicken With Plum And Lychee Sauce Recipe
Ingredients
| Chicken | 3 Pound, cut into pieces | |
| Garlic | 1 Clove (5gm), crushed | |
| Ginger | 1 Teaspoon, finely chopped | |
| Soy sauce | 1 Tablespoon | |
| Sauce | 1/2 Cup (16 tbs) | |
| Chili pepper | 1/4 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Water chestnuts | 1/4 Cup (16 tbs) | |
| Bamboo shoots | 1/4 Cup (16 tbs), sliced | |
| Lychees | 1/2 Pound, drained | |
| Lychee | 1/4 Cup (16 tbs), canned | |
| Cornstarch | 3 Tablespoon | |
| Sesame oil | 1 Teaspoon |
Directions
Remove skin from chicken pieces.
Marinate for 2 hours with garlic, ginger, soy, plum and chili pepper sauces.
Drain and reserve liquid.
Add vegetable oil to wok, heat and stir-fry chicken pieces; cover with lid and simmer 5 minutes.
Add marinade juices.
Cover and cook further 5 minutes.
Add water chestnuts, bamboo shoots and lychees and stir-fry 1-2 minutes.
Combine lychee juice and cornstarch, add to wok and heat until thickened.
Stir in sesame oil and serve hot with steamed rice.
Marinate for 2 hours with garlic, ginger, soy, plum and chili pepper sauces.
Drain and reserve liquid.
Add vegetable oil to wok, heat and stir-fry chicken pieces; cover with lid and simmer 5 minutes.
Add marinade juices.
Cover and cook further 5 minutes.
Add water chestnuts, bamboo shoots and lychees and stir-fry 1-2 minutes.
Combine lychee juice and cornstarch, add to wok and heat until thickened.
Stir in sesame oil and serve hot with steamed rice.
Chef
