Cantonese chicken ingredients
Ingredients
1 chicken, approx. 1-1.5 Kg (3 lbs)
2 tablespoons oil
2 tablespoons sherry
3 tablespoons soy sauce
2 teaspoon demerara sugar
1 1/2 teaspoon Ground Ginger
150 millilitre (1/4 pint) cold chicken stock
2 teaspoon cornflour
Preparation
Cook Time 55 mins
Prepare the chicken by cutting the portions into 5 - 6 cm pieces. Cut the wings into 3 portions and discard the end tips. Keep the drumsticks whole. Heat the oil in a large frying pan, add the chicken and stir fry for 9 minutes or well browned. Drain off the excess oil.
Combine the sherry, soy sauce, sugar and Ginger. Add to the chicken and stir well. Take 1oz chicken stock from the 150ml and blend with the cornflour.
Add the remaining stock to the chicken, bring to the boil, cover and simmer for 30 minutes. Add the cornflour paste and bring to the boil, stirring continuously. If the sauce is very thin boil rapidly to reduce down to a rich, golden sauce.
Serve on a shallow platter garnished with spring onion curls.
From https://www.schwartz.co.uk/
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