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PrintBRAISED CHICKEN WITH PEKING SAUCE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix chicken slices with salt and egg white.
- Heat oil. Add garlic and ginger, remove when brown. Fry chicken pieces until white. Drain well on kitchen paper.
- Heat oil. Add onions and capsicum, stir-fry 2 minutes. Stir in hoisin sauce, sherry and chicken to reheat.
- Cut noodles into 5 cm lengths. Fry in hot oil until they puff up. Drain well on kitchen paper.
- Arrange on a serving platter and top with onion mixture.
INGREDIENTS
- 1 kg boned chicken breast, sliced
- 1 teaspoon salt
- 2 egg whites, beaten
- 500 ml Cooking oil
- 2 clove garlics, crushed
- 2 slice fresh ginger root
- 2 tablespoons Cooking oil
- 4 onions cut in eights
- 2 red capsicums cut in 2 cm dice
- 4 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 100 grams vermicelli noodles
8 comments for “Braised Chicken with Peking Sauce”
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