This is a popular Hong Kong dish can be found in almost any
Chinese restaurants. As the name suggests, it can be a good starter. It
has since gain worldwide popularity. Check out this article for the full
recipe.
Here are the ingredients:
1. 4 pieces of chicken breasts, skinless and boneless, cut into pieces of 1 inch long
2. flour
3. 2 tablespoons of cashew nuts
4. half red pepper, chopped and deseeded
5. 8 spring onions, cut into pieces
6. half pineapple, cut into chunks
7. vegetable oil
Ingredients for the batter:
1. 250 ml of lager
2. 115g of self-raising flour
3. a pinch of salt
4. half teaspoon of baking powder
Ingredients for the sauce:
1. 1 tablespoon honey
2. 3 tablespoons light soy sauce
3. 3 tablespoons rice vinegar
4. 2 tablespoons tomato ketchup
5. a piece of fresh root ginger, grated and peeled
6. 1 teaspoon cornflour
7. 120 ml of chicken stock
Preparation:
1. You start with the batter first. Sift the flour, salt and the baking powder into a large bowl. Make a well in the centre and add half the lager. Combine slowly and then whisk in the rest of the lager to make a smooth batter. Allow to stand for 30 minutes.
2. To make the sauce, mix all the ingredients, except the cornflour in a pan and stir until the honey melts. Then mix the cornflour with a little water until it dissolves, and then add it to the pan and stir until you get a thick and smooth mixture. Simmer for around 1 minute and allow it to cool.
3. Preheat the oven to 130 degree Celsius.
4. Heat the oil to 180 degree Celsius. This is to be used for deep-frying. Dust the chicken pieces with the flour, coat in the batter and then deep-fry until the pieces turn golden-brown. Drain them out and keep them in the warm oven.
5. Next, add 2 tablespoons of oil in the wok and stir-fry the nuts for 30 seconds. Drain the nuts on kitchen paper. Then fry the red pepper for 3 minutes, after which you add in the spring onions and pineapple and stir-fry for another minute.
6. Pour the sauce that you had prepared earlier into the wok and add in the chicken. Simmer for 2 minutes.
7. Sprinkle the nuts onto the chicken and serve immediately.
Here are the ingredients:
1. 4 pieces of chicken breasts, skinless and boneless, cut into pieces of 1 inch long
2. flour
3. 2 tablespoons of cashew nuts
4. half red pepper, chopped and deseeded
5. 8 spring onions, cut into pieces
6. half pineapple, cut into chunks
7. vegetable oil
Ingredients for the batter:
1. 250 ml of lager
2. 115g of self-raising flour
3. a pinch of salt
4. half teaspoon of baking powder
Ingredients for the sauce:
1. 1 tablespoon honey
2. 3 tablespoons light soy sauce
3. 3 tablespoons rice vinegar
4. 2 tablespoons tomato ketchup
5. a piece of fresh root ginger, grated and peeled
6. 1 teaspoon cornflour
7. 120 ml of chicken stock
Preparation:
1. You start with the batter first. Sift the flour, salt and the baking powder into a large bowl. Make a well in the centre and add half the lager. Combine slowly and then whisk in the rest of the lager to make a smooth batter. Allow to stand for 30 minutes.
2. To make the sauce, mix all the ingredients, except the cornflour in a pan and stir until the honey melts. Then mix the cornflour with a little water until it dissolves, and then add it to the pan and stir until you get a thick and smooth mixture. Simmer for around 1 minute and allow it to cool.
3. Preheat the oven to 130 degree Celsius.
4. Heat the oil to 180 degree Celsius. This is to be used for deep-frying. Dust the chicken pieces with the flour, coat in the batter and then deep-fry until the pieces turn golden-brown. Drain them out and keep them in the warm oven.
5. Next, add 2 tablespoons of oil in the wok and stir-fry the nuts for 30 seconds. Drain the nuts on kitchen paper. Then fry the red pepper for 3 minutes, after which you add in the spring onions and pineapple and stir-fry for another minute.
6. Pour the sauce that you had prepared earlier into the wok and add in the chicken. Simmer for 2 minutes.
7. Sprinkle the nuts onto the chicken and serve immediately.
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