On this weeks Cookery Corner Recipe is Sweet and Sour chicken compliments of Chef Sham Hanifa of The Cottage Restaurant, Jamestown, Carrick on Shannon. Chef Sham talked us through how to create it.
Also you can listen back below for the piece in full and to pick up all of Chef Sham’s helpful hints and tips here:
Ingredients:
For the chicken
4 chicken breasts
1 tbsp of rice wine
1tsp sugar
1 tbsp of light soy sauce
½ teaspoon salt
1 green pepper, cut into cubes
1 yellow, cut into cubes
6 spring onions, baton
1 carrot, baton
2 tomato, cut into quarters
1 free-range egg
4 tbsp cornflour
Oil for frying e.g. sunflower oil
For the sauce
1 red onion, cut into cubes
400ml of chicken stock
2 tbsp light soy sauce
1 tsp of salt
2 tbsp caster sugar
4 tbsp tomato ketchup
2 tsp cornflour
2 tsp water
Method:
For the chicken:
Dice the chicken into cubes and marinate with the rice wine and soy sauce in a bowl and leave to marinade for 10 minutes.
Crack the egg into the marinated chicken and add cornflour until the chicken is coated evenly.
Shallow fry the chicken pieces in a pan filled with 2 inches of cooking oil over a medium heat or fry in deep fat fryer until they are golden brown and cooked all the way through. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
For the sauce:
In a medium sauce pan over a high heat fry the onion until golden brown. Combine the chicken stock, soy sauce, salt, caster sugar and tomato ketchup. When the mixture reaches the boil, lower the heat slightly and add in the vegetables. Cook for approximately 5 minutes until the vegetables are tender.
In a small glass or cup, mix together the cornflour and water and then add this to the sauce pan to thicken the sauce.
Add in the fried chicken and spring onion then mix through to heat. Serve while still hot with boiled rice.
