Difference between revisions of "Xiang Mang Chao Ji Liu"
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* 5 tbsp [[water]] | * 5 tbsp [[water]] | ||
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# Shred the [[chicken]] into small and long pieces, marinate with seasoning. | # Shred the [[chicken]] into small and long pieces, marinate with seasoning. | ||
# Shred green and [[red bell pepper|red pepper]], [[mango]] and spring [[onion]] in short stalks. | # Shred green and [[red bell pepper|red pepper]], [[mango]] and spring [[onion]] in short stalks. | ||
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| − | [[Category:Hong Kong Meat | + | [[Category:Hong Kong cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
Latest revision as of 17:04, 16 July 2012
Ingredients
- 1 mango
- 1 green pepper
- 1 red pepper
- 1 stalk spring onion
- 150 g fresh chicken meat
- 1 tbsp chopped garlic
Seasoning
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tbsp sugar
- 1 tbsp corn flour
- 1 tbsp water
- 1 tbsp oil
Sauce
- ½ tbsp corn flour
- ⅛ tbsp salt
- 2 tbsp sugar
- 2 tbsp ketchup
- white vinegar
- 5 tbsp water
Procedures
- Shred the chicken into small and long pieces, marinate with seasoning.
- Shred green and red pepper, mango and spring onion in short stalks.
- Heat the wok with oil, chopped garlic, add the chicken shred.
- Stir fry the chicken shred until cooked, dish up.
- Heat wok again, add oil and stir fry green and red pepper.
- Add the cooked chicken, add sauce, stir and mix well.
- Add the mango, spring onion, stir well, then dish up.
