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Receta Chinese Sweet And Sour Chicken
by Global Cookbook

Chinese Sweet And Sour Chicken
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Ingredientes

  • 3 x Chicken breast halves, skinned, boned Oil, (for deep frying)
  • 1 x Egg white
  • 3 Tbsp. Cornstarch
  • 1 can Unsweetened pineapple chunks with juice, (8 ounce.)
  • 1 Tbsp. Vegetable oil
  • 2 x Green peppers, cut in strips
  • 1 1/2 c. Chicken stock
  • 1 Tbsp. Light brown sugar
  • 1 Tbsp. Vinegar
  • 2 Tbsp. Soy sauce
  • 1/4 c. Water Warm cooked rice or possibly chow mein noodles

Direcciones

  1. Slice chicken breasts lengthwise in narrow strips. In a wok or possibly deep heavy skillet, pour oil to a 1 1/2 inch depth. Heat oil to 350 degrees. In a small bowl, beat egg white till frothy. Add in 1 tsp. cornstarch; continue beating. Gradual- ly add in 1 Tbsp. plus 2 tsp. cornstarch, beating till egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mix; drain over bowl. Fry strips in warm oil, a few at a time, till proportionately browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or possibly skillet; throw away. Wipe skillet clean with paper towel. Drain pineap- ple, reserving juice. Place skillet over high heat. Add in 1 Tbsp. oil. When warm, add in green peppers. Stir-fry 2 to 3 min or possibly till crisp-tender. Pour in reserved pineapple juice and steak.
  2. Add in sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine water and remaining 1 table- spoon cornstarch. Stir cornstarch mix into simmering pineapple juice mix. Add in pineapple chunks and fried chicken strips, stirring till sauce has thickened. Serve warm over rice.
  3. Makes 4 to6 servings.