Braised Chicken with Peking Sauce Recipe

Ingredients:

1 lb/ 450 kg
1/2 tsp/ 2.5 ml
1
1 1/2 cups/ 375 ml
1 clove
1 slice
1 tbsp/ 15 ml
2
1
3 tsp/ 45 ml
1 tbsp/ 15 ml
2 oz/ 60 g

boned chicken breast, sliced
salt
egg white, beaten
vegetable oil
garlic, crushed
fresh ginger
vegetable oil
onions, cut in eighths
red pepper, cut in 3/4 inch/ 2 cm cubes
hoisin sauce
dry sherry
vermicelli noodles

Method:

1. Mix chicken slices with salt and egg white. Heat oil in wok. Add garlic and ginger, remove when brown. Deep-fry chicken pieces in oil until white. Drain well on paper towels.

2. Heat 1 tbsp/ 15 ml oil. Add onions and red pepper, stir-fry 2 minutes. Stir in hoisin sauce, sherry and chicken to reheat.

3. Cut noodles into 2 inch/ 5 cm lengths. Deep-fry in hot oil until they puff up. Drain well on paper towels. Arrange on a serving platter and top with chicken mixture.

Serve 6

 

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