Friday, 20 February 2015

Chinese New Year - Kung Hei Fat Choy

So, how did everyone celebrate this New year? I don't know if you know but this year is the year of the Goat, however this weeks recipe is definitely not goat. I have chosen one of my favorites; Sweet and Sour Chicken from the Hairy Bikers, now I know that the celebration was on Thursday but thought some of you would still be celebrating over the weekend.

Sweet and Sour Chicken

Sweet and sour chicken


  1. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
  2. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok (remembering this is not necessary if using one of our pans) and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.
  3. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.
  4. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice.

Maybe serve this with with red napkins - red is an auspicious for the fesitval, serve with 7 friends, again a lucky number in China!

Well, however you do it enjoy your celebrations...and your food, and if you like share your pics with us.

Next week we'll bring you some ideas to have for St. Davids day on the 1st March 2015.

No comments:

Post a comment