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Poultry and Game Recipes -
Stir-fried Chicken with Pineapple Recipe
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Poultry and Game
Recipes
-
Stir-fried Chicken
with Pineapple Recipe
Ingredients
Serve
2
-
oil, for deep-frying
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50 g/2 oz tempura flour or self-raising flour
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75 ml/3 fl oz water
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125 g/4 oz skinless, boneless chicken, cut into
bite-sized pieces
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1 tablespoon vegetable oil
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150 g/5 oz fresh pineapple, cut into chunks
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1 tomato, cut into
8 pieces
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1 tablespoon tomato puree
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1 tablespoon palm sugar or light muscovado sugar
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50 g/2 oz cashew nuts
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4 1/2 teaspoons light soy sauce
To garnish:
Method:
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Heat
the oil in a preheated wok or frying pan to
180-190°C
(350-375°F) or until a cube of bread browns in 30
seconds.
-
Meanwhile, thoroughly mix together the
flour and water to make a coating batter. Coat
half the chicken pieces in the batter and deep-fry
them until they are golden brown.
-
Remove from the
oil and drain on kitchen paper. Repeat the process
with the rest of the chicken.
-
Pour off the oil, wipe the wok clean with kitchen
paper, then heat the vegetable oil in it.
-
Add the
pineapple, tomato, tomato puree, sugar and cashew
nuts and stir-fry for 2 minutes.
-
Add the soy sauce and stir, then return the
batter coated chicken to the pan and stir again over
a high heat. Serve, garnished with the spring onion
and
coriander sprigs.
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