3/4 lb chicken breast skinless, boneless
1 tbsp rice wine or dry sherry
1 tbsp light soy sauce
1/2 tsp salt
1 small green bell pepper
1 small red bell pepper
1 carrot
2 scallions
1 egg, beaten
2 tbsp cornstarch
2 cup oil, preferably peanut
3 oz canned leches, drained, or: fresh o, range in segments
SAUCE
2/3 cup chicken stock
1 tbsp light soy sauce
1/2 tsp salt
1 1/2 tbsp chinese white rice vinegar or: cid, er vinegar
1 tbsp sugar
1 tbsp tomato paste
1 tsp cornstarch
1 tsp water
A Recipe for
Sweet & Sour Chicken No1
Food Tip |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This Recipe for Sweet & Sour Chicken No1 is one of thousands in the Recipes-to-go Asian Cookbook.
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
If you enjoy this Sweet & Sour Chicken No1 Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Sweet & Sour Chicken No1 from the recipe cookbook of Recipes-to-go (Asian)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Food Tip |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together
with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2
teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green
and red peppers into 1-inch squares. Peel and cut the carrots and
scallions into 1-inch chunks. (The uniform size of meat and
vegetables adds to the visual appeal of the dish.) Bring a pot of
water to a boil and blanch the carrots in it for 4 minutes, then
drain and set aside. Mix the egg and cornstarch in a bowl until they
are well blended into a batter. Lift the chicken cubes out of the
marinade, put them into a batter and coat each piece well. Heat the
oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the chicken pieces from the batter with a slotted spoon and
deep-fry them. Drain the deep-fried chicken cubes on paper towels.
TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt,
vinegar, sugar and tomato paste in a large saucepan. Bring it to a
boil. Add all the vegetables, but not the leches or oranges, and stir
well. In a small bowl, blend together the cornstarch and water. Stir
this mixture into the sauce, and bring it back to a boil. Turn the
heat down to a simmer. Add the leches or oranges and chicken cubes.
Mix well, then turn the mixture onto a deep platter. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Serves: 4
Sweet & Sour Chicken No1 Recipe brought to you by Recipes To-Go