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Sweet and sour chicken
(Chinese cooking)

Sweet and sour chicken

For the series China is the kitchen Here is another recipe that I had prepared for the last lunch with friends on the terrace, the first Sunday of autumn.

The sweet and sour preparations are certainly among the most popular and best known is probably that of the sweet and sour pork.
This time I proposed, however, with the chicken.

But I've tried with shrimp and, sometimes, with some delicious fried meatballs in a light batter. There is also a version of sweet and sour sauce, light and fits with fish or shrimp in batter, made with lemon.
This traditional version, very simple, so you prepare:

ingredients:

chicken

g

200

egg

pc.

1

cornstarch

QB

onion

pc.

1

pepper

pc.

1

pineapple

slices

4

peas (optional)

cup

1/2

dust five-spice

ts.

1

salt and pepper

QB

Sake (NB)

TS.

1

Fry oil

QB

For sweet and sour sauce:

vinegar

TS.

3

ketchup

TS.

2

soy sauce

TS.

1

Sake

TS.

2

sugar

TS.

2

cornstarch

ts.

2

salt and pepper, to taste

Preparation:

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Cut into pieces of fairly similar size pieces of chicken, then speziarli with soy sauce, five spice, salt and pepper. Let them flavor and beat an egg with an idea of ​​soy sauce and salt.

Cut into squares about a centimeter from the side the pepper, the onion into rings and more or less like the pineapple slices pieces.

Heat the oil in a pan, pass the chicken pieces in the egg, shake them and pass them quickly into the cornstarch. Scroll them again and ...

... dip them a few at a time in very hot but not boiling oil until they become crispy. let them drain on kitchen paper (or an old bread bag ...) and then keep them warm while ...

... Fans will jump in a little oil in wok vegetables and then the pineapple. If desired, this dot in even add a half cup of peas just thawed: fans so much color!

Pour the ingredients for the sweet and sour sauce, previously mixed in a glass, and pour over the vegetables. Immediately add the fried chicken pieces and stir until the sauce just starts to thicken.

Bring to the table in a previously heated tray. Accompany with bai fans o Cantonese rice.

ADVICES AND NOTES:

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  • SakeIf you do not have at home, there is no need to rush to buy it; a whiskey from not too intense flavor can be a good substitute.
  • La Five spices It is a mixture of traditional Chinese cuisine consists mainly of star anise, Sichuan pepper, cloves, cassia and fennel seeds. It is commercially ready.
  • I reiterate once again that the Chinese cookbooks is often referred to as seasoning and flavor enhancer, monosodium glutamate pure, often referred to as Ajinomoto. A wrong dosage can give some minor inconveniences; I prefer to replace it, if indicated, with granular vegetable broth: the content of MSG is much smaller and the taste and health gain.

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