This is a popular dish in Hong Kong is in almost every Chinese restaurants. As the name suggests, it may be a good starter. It has been gaining worldwide popularity. Check out this article for the full recipe.
Here are the ingredients:
1st 4 pieces chicken, skinless and boneless, cut into pieces 1 inch long
2nd Flour
3rd 2 tablespoons cashew nuts
4th half red pepper, cored and chopped
5th 8 spring onions, cut into pieces
6th HalfPineapple, cut into pieces
7th Vegetable oil
Ingredients for the dough:
1st 250 ml lager beer
2nd 115g self-raising flour
3rd a pinch of salt
4th half teaspoon baking powder
Ingredients for the sauce:
1st 1 tablespoon honey
2nd 3 tablespoons light soy sauce
3rd 3 tablespoons rice vinegar
4th 2 tablespoons tomato ketchup
5th a piece of fresh ginger, grated and peeled
6th 1 teaspoon cornstarch
7th 120 ml chickenStock
Preparation:
1st You start with the first batter. Sift the flour, salt and baking powder into a large bowl. Make a well in the middle, and add half the stock. Combine and then slowly whisk in the rest of the camp into a smooth dough. Allow to rest for 30 minutes.
2nd To all the sauce ingredients except the corn flour in a saucepan and stir until the honey melts. Then mix the cornstarch with a little water until it dissolves, and then add it to the pan andstir until a smooth thick mixture to obtain and. Simmer for about 1 minute and let cool.
3rd Preheat the oven to 130 degrees Celsius.
4th Heat oil to 180 degrees Celsius. This is used for frying. Dust the chicken pieces with flour, coat in batter and deep fry it until the pieces turn golden brown. Drain it out and keep them warm in the oven.
5th Next, add 2 tablespoons oil in wok and fry the nuts for 30 seconds. Drain the nutsPaper towel. Then you roast the red peppers 3 minutes after you fry the spring onions and pineapple, and add with stirring for another minute.
6th The sauce that you prepared earlier into the wok and add in the chicken. Simmer for 2 minutes.
7th Sprinkle the nuts on the chicken and serve immediately.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น