Oriental Chicken Recipe
Ingredients
| 150 g/1 1/2 lb boneless chicken meat | ||
| 2.5 cm/1 inch fresh root ginger | ||
| 2 rings of canned pineapple | ||
| 3 tbls soya sauce | ||
| Dry sherry | 3 Tablespoon | |
| 3 tbls syrup from the pineapple | ||
| 125 g/4 oz carrots, cut into julienne strips | ||
| 125 g/4 oz leeks, cut into julienne strips | ||
| 60 g/2 oz green pepper, cut into julienne strips | ||
Directions
Cut the chicken meat into 1 cm/1/2 inch strips, and cut the peeled ginger root into the finest matchsticks you can manage, making about 1 tablespoon in all.
Cut the pineapple rings into 1 cm/1/2 inch segments.
Mix the chicken, ginger and pineapple together then marinate in a mixture of the soya, sherry and syrup for up to 2 hours at room temperature.
Blanch the finely cut vegetables in boiling water just long enough to brighten their colour and make them a little limp.
Drain and cover.
Drain the marinade from the chicken and pineapple and reserve.
Cook the chicken and pineapple in a wok if you have one, or stir in a heavy pan over quite high heat — if it is too low the chicken will not be sealed and will lose too much of its liquid, which toughens it.
Once the chicken is cooked, add the reserved marinade and the vegetables, toss lightly to mix well and heat through.
Serve with rice.
Cut the pineapple rings into 1 cm/1/2 inch segments.
Mix the chicken, ginger and pineapple together then marinate in a mixture of the soya, sherry and syrup for up to 2 hours at room temperature.
Blanch the finely cut vegetables in boiling water just long enough to brighten their colour and make them a little limp.
Drain and cover.
Drain the marinade from the chicken and pineapple and reserve.
Cook the chicken and pineapple in a wok if you have one, or stir in a heavy pan over quite high heat — if it is too low the chicken will not be sealed and will lose too much of its liquid, which toughens it.
Once the chicken is cooked, add the reserved marinade and the vegetables, toss lightly to mix well and heat through.
Serve with rice.
Chef
