Chicken Chinese Style
Ingredients
200g of cooking oil
a few curry leaves
a few button mushrooms, quartered or sliced
half a handful of straw mushrooms
quarter of a carrot, sliced
MARINADE
3 tbsp of water
a pinch of sugar
a small dash of chicken stock
1 tsp light soya sauce
1 tsp wheat starch
2 tsp cooking oil
250g chicken, cubed
Mix them all and marinate for around 30 minutes.
BLACK PEPPER SAUCE
18g of black pepper powder
15g of LP sauce
1 tbsp of light soya sauce
180g of tomato ketchup
90g of sugar
10g of chicken stock
30g of chopped garlic
half a fistful of chopped chillies
25g of unsalted butter
20g of wheat flour
Method
To prepare the sauce:
Melt the butter in a wok, sautè chopped garlic and chilli until fragrant. Add in the rest of the ingredients, except for the wheat flour. Stir until they have mixed well. Add the wheat flour. Stir quickly and set mixture aside.
1. Heat up the wok, pour in the cooking oil and stir-fry the beef until it is medium-rare.
2. Drain and set aside.
3. Next, sautè curry leaves, mushrooms and carrot. Then add the black pepper sauce. If it gets too thick, sprinkle some water to lighten the sauce.
4. Lastly, add in the beef, stir-fry quickly and serve.
Tips: I added in some of my favourite vegetables like broccoli and snow peas. The beef can be substituted with chicken or prawn. Add the prawn into the stir-fry after you have turned off the flame. No need to overcook the prawns. Or you can simply pour the stir-fry mixture atop sautèed prawns. Replacing meat with deep-fried taufu is also fine.
