Preparation time: 20 minutes + overnight refrigeration
Total cooking time: 20 minutes
Serves 4-6
Ingredients:
2 teaspoons ground turmeric
6 cloves garlic, crushed
2 tablespoons grated ginger
2 tablespoons soy sauce
1/4 cup (60ml/2 fl oz.) Chinese rice wine or sherry
2 egg yolks, beaten
1kg (2lb) chicken fillets, cubes
1/2 cup (60 g/2 oz.) plain flour
1/2cup (125ml/4 fl oz.) oil
1/2 cup (90 g/3 oz.) soft brown sugar
1/2 cup (30 g/1 oz.) chopped coriander
1/4 cup (60ml/2 fl oz.) rice vinegar
Directions:
1. Place the turmeric, 2 crushed garlic cloves, the ginger, the soy, the rice wine, the egg yolks, 1 teaspoon salt and 1 teaspoon white pepper in a bowl and mix them together well. Add all the chicken and toss it to coat. Cover it with plastic wrap and refrigerate it overnight.
2. Pour away all of any excess liquids from all the chicken, add the flour and toss it to mix well.
3. Heat a wok until it becomes hot, add 1 tablespoon of the oil and swirl it to coat. Add a third of the chicken and stir-fry it for about 4 minutes, or until it becomes golden brown. Then remove it from the wok. After that, cook the other two batches of chicken, in the mean time adding more oil if necessary. Remove the chicken from the wok and keep it warm.
4. Reduce the heat to kind of medium, add all the remaining oil, the brown sugar and the remaining garlic. Mix them together and then leave for about 1-2 minutes, or until the sugar caramelizes.
5. Return the chicken to the wok, and add the coriander and the vinegar. Stir it gently for about 4 minutes, or until all the chicken is well cooked through and coated with the sauce.
Nutrition Value:
Protein 35 g;
Fat 25 g;
Carbohydrate 30 g;
Dietary Fibre 2 g;
Cholesterol 130mg;
Energy 2070kJ (495 cal)
Total cooking time: 20 minutes
Serves 4-6
Ingredients:
2 teaspoons ground turmeric
6 cloves garlic, crushed
2 tablespoons grated ginger
2 tablespoons soy sauce
1/4 cup (60ml/2 fl oz.) Chinese rice wine or sherry
2 egg yolks, beaten
1kg (2lb) chicken fillets, cubes
1/2 cup (60 g/2 oz.) plain flour
1/2cup (125ml/4 fl oz.) oil
1/2 cup (90 g/3 oz.) soft brown sugar
1/2 cup (30 g/1 oz.) chopped coriander
1/4 cup (60ml/2 fl oz.) rice vinegar
Directions:
1. Place the turmeric, 2 crushed garlic cloves, the ginger, the soy, the rice wine, the egg yolks, 1 teaspoon salt and 1 teaspoon white pepper in a bowl and mix them together well. Add all the chicken and toss it to coat. Cover it with plastic wrap and refrigerate it overnight.
2. Pour away all of any excess liquids from all the chicken, add the flour and toss it to mix well.
3. Heat a wok until it becomes hot, add 1 tablespoon of the oil and swirl it to coat. Add a third of the chicken and stir-fry it for about 4 minutes, or until it becomes golden brown. Then remove it from the wok. After that, cook the other two batches of chicken, in the mean time adding more oil if necessary. Remove the chicken from the wok and keep it warm.
4. Reduce the heat to kind of medium, add all the remaining oil, the brown sugar and the remaining garlic. Mix them together and then leave for about 1-2 minutes, or until the sugar caramelizes.
5. Return the chicken to the wok, and add the coriander and the vinegar. Stir it gently for about 4 minutes, or until all the chicken is well cooked through and coated with the sauce.
Nutrition Value:
Protein 35 g;
Fat 25 g;
Carbohydrate 30 g;
Dietary Fibre 2 g;
Cholesterol 130mg;
Energy 2070kJ (495 cal)
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