Shrimp Fried Rice
Shrimp Fried Rice
- 2 cups chopped spring onions
- 350 g. cooked and peeled medium shrimp
- 4 cups Chinese
style rice, chilled - 3 eggs, lightly beaten
- 4 tbsp. chicken broth
- 2 tbsp. soy sauce
- 1 tsp. salt
- 1 tsp. sesame or corn oil
- 1/2 tsp. black pepper
- 1/4 cup corn oil
- 1 tbsp. freshly minced ginger
- 250 g. frozen peas, thawed
- Halve the shrimps lengthwise. Spread rice in a shallow tray and separate
grains with a fork. - In a small bowl stir together chicken broth, soy sauce, salt, sesame or
corn oil and black pepper. Keep aside. - In a deep heavy non-stick skillet heat corn oil over medium-high heat
until hot, and stir-fry eggs until scrambled. - Add spring onions and gingerroot and stir-fry 1 minute.
- Add shrimp and peas and stir-fry about 2 minutes.
- Add rice and cook, stirring frequently for 3-4 minutes, or until heated
through. - Stir seasoning liquid and add to rice, tossing to coat evenly.
Chicken Manchurian
Chicken Manchurian
MARINATE
- 450 g boneless chicken breast
- 1 tbsp. soy sauce
- 1/4 tsp. Chinese salt
- 1/4 tsp. white pepper
- 1 tsp. vinegar
SAUCE
- 1/2 cup chicken stock
- 1 tsp. corn flour
- 1 tsp. soy sauce
- 1/4 tsp. chines salt
- 4 tbsp. clear honey
- 1 tsp. brown sugar
- 1/4 tsp. white pepper
- 1 tbsp. sesame seeds
- Wash and cut chicken into 2 inch strips. Marinate the chicken with salt,
pepper, vinegar and soy sauce for about 20 minutes. - Heat oil in a wok and fry the marinated chicken until the chicken is
tender. Drain. - Place the chicken in a wok. Add soya sauce. brown sugar, honey and
chicken stock, salt and pepper. - Bring to boil, stirring constantly, simmer for 3-4 minutes or until all
the moisture has evaporated and thick coating of sauce has formed over the
chicken. sprinkle with sesame seeds, stir once and transfer to a serving
dish. - Serve with plain or fried rice.
Sweet and Sour Chicken
Sweet and Sour Chicken
MARINATE
- 450 g boneless chicken breast
- 2 tbsp.flour
- 2 tbsp. cornflour
- 1 egg
- 2 tbsp. soy sauce
- 1/4 tsp. salt
- 1 tsp. sugar
- 1 tbsp. vinegar
- 1/4 tsp. white pepper
SWEET & SOUR SAUCE
- 1 cup chicken stock
- 1/2 cup syrup from canned pineapple
- 1/3 cup vinegar
- 1/3 cup sugar
- 1 tbsp. corn flour
- 1 tbsp. soy sauce
- 1/4 cup ketch up
- 1/4 tsp. chines salt
OTHER
- 4-5 pineapple rings
- 2 sprig onions
- 1 carrot
- half green bell pepper
- half yellow bell pepper
- half red bell pepper
- 1 small white onion
- oil for deep frying
- Cut chicken into bite sized pieces.Sift the flour corn flour and salt
together in a mixing bowl. make a well in the center, add the egg and mix
with a little of the flour,using a wooden spoon or hand. Add soy sauce and
draw in the flour, beat until the better is smooth. beat in the sugar.black
pepper and vinegar. Marinate the chicken pieces in the batter for 2-3 hours. - In a small saucepan mix together, the chicken stock, pineapple syrup,
vinegar, sugar, ketch up, corn flour, salt and soy sauce. - Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
- Heat oil in a wok and deep fry the marinated chicken until crisp and
golden. Drain on absorbent kitchen paper. - Cut pineapple, carrots, spring onions.white onions and bell pepper into
wedges. - Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or
until the vegetables are tender but still crisp. - Put the fried chicken pieces into the vegetables and pour the sauce over
it, stirring constantly cook for 1 minute. - Serve in a hot bowl with plain or fried rice.
Crispy Chicken Wings
Crispy Chicken Wings
- 1 kg. chicken wings
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup. vinegar
- 2 tbsp. chilli sauce
- 1 tsp. ginger paste
- 1/2 tsp. salt
- 1/2 tsp. black pepper, ground
- 1/2 tsp. red chilli
- corn flour for coating
- oil for deep frying
- Combine honey, chilli sauce, soy sauce, vinegar, ginger, salt and pepper
. Place the chicken in a bowl. Pour the marinade over the chicken wings and
rub to coat well. - Beat the egg and dip the chicken wings, one at a time, in it, then in
the corn flour. Do this twice. Heat oil in a wok and deep fry the wings
until crisp and golden. Drain on absorbent kitchen paper. - Serve with sweet and sour sauce.