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Ingredients (for 4 persons) |
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- 150 gms. Rice vermicelli
- Vegetable for deep fry
- 300gms boneless chickens cut into bite size pcs
- 1 table spoon Chinese rice wine
- 1 table spoon light soya sauce
- 3 table spoon corn flour
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- One egg
- 3 carrots cut into square size
- 1 medium size onion cut into bit
size pcs
- 1 capsicum cut into bit size pcs
- 2 table spoon vegetable oil
- 1 table spoon sesame oil
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For the sauce |
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400ml chicken stock, 2 tbs suger, 100gms tomato ketchup, ½ table spoon light soya sauce, 4 tbs Chinese rice wine, 4 tbs vinegar, salt and black pepper, 2 tbs corn flower, 3 tbs water |
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Preparation : |
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Fill a saucepan a quarter full of oil and heat to 180
0C. Separate vermicelli into small portion. Deep-fry the vermicelli in several batches in the saucepan. They puff up in a few seconds, take them out promptly. Drain on absorbent kitchen towel. |
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Marinate the chicken in the rice wine and soya sauce for 20 minues. Mix 2 tbs of cornflower, egg, one tbs of water together in a bowl and coat the chicken with the mixture and deep-fry them until golden brown. |
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Cook the carrot in boiling water for 15 min. then set aside. Heat one tbs of vegetable oil and sesame oil in the saucepan until very hot. Stir-fry onion, capsicum and carrot, then add the chicken stock; sugar, tomato ketchup, soya sauce and rice wine and bring to the boil. |
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Combine the cornflower with the water and stir well into the sauce. Add chicken and vinegar. Lastly scoop the sweet and sour chicken on to the noodles and serve immediately. |
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at relation@shantaskitchen.com, if selected here you win a Prize from us |
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