Poultry Recipes - Braised Chicken With Peking Sauce

Ingredients

• 1 lb (450g) boned chicken breast, sliced

• 1/2 tsp (2.5ml) salt

• 1 egg white, beaten

• 1 1/2 cups (375ml) vegetable oil

• 1 clove garlic, crushed

• 1 slice fresh ginger

• 1 tbsp (15ml) vegetable oil

• 2 onions, cut in eighths

• 1 red pepper, cut in 3/4 inch (2cm) cubes

• 3 tbsp (45ml) hoisin sauce

• 1 tbsp (15ml) dry sherry

• 2 oz (60g) vermicelli noodles

 

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Method:

1. Mix chicken slices with salt and egg white. Heat oil. Add garlic and ginger, remove when brown. Deep-fry chicken pieces in oil until white. Drain well on paper towels.

2. Heat 1 tbsp (15ml) oil. Add onions and red pepper stir-fry 2 minutes. Stir in hoisin sauce, sherry and chicken to reheat.

3. cut noodles into 2 inch (5cm) lengths. Deep-fry in hot oil until they puff up. Drain well on paper towels.

4. Arrange on a serving platter and top with chicken mixture.