Sour Chicken and Sweet Vegetables

Serves: Four

Time required: 15 minutes

Recipe Ingredients:

• 200 g boneless chicken, diced
• 1 egg yolk
• Salt and sugar as required
• 25 g corn flour
• Oil to fry
• 1 cup chicken stock (See below)
• 50 g tomato ketchup
• 10 ml lime cordial
• 10 ml Chinese wine vinegar or plain vinegar
• 20 g tomatoes, diced
• 20 g carrots, diced
• 20 g cucumber, diced
• 20 g pineapple slices, diced
• Sugar to taste

Recipe Method:

1. Mix together the salt, sugar, egg yolk and corn flour and marinate the chicken pieces in it for 20 minutes. Heat some oil in a pan and deep-fry the marinated pieces. Set aside.
2. Heat the chicken stock in a wok, add the tomato ketchup, and lime cordial, Chinese wine vinegar, a little sugar and a pinch of salt. Bring it to a boil, remove the scum and add the fried chicken pieces, tomatoes, carrots, cucumber and pineapple.
3. You can thicken the broth with a little corn flour, if required. Toss well and serve hot.

What is Chicken Stock?

Heat a litre of water in a thick bottomed pan, and add half kg chicken bones, one carrot cut into rough dices, one chopped onion, one celery, chopped, one spring onion, chopped, a small piece of ginger, three to four cloves of garlic, one bay leaf and a few peppercorns. Allow to boil till the water quantity reduces to half. Cool and strain through a muslin cloth or a very fine sieve. Check the seasoning and the stock is ready for use.

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