Poulet Sweet and Sour
Serve with rice
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Servings:
4
Ingredients
800
200.0
g
Chicken Breast
3
0.75
tbsp
Soy Sauce
3
0.75
tbsp
Sherry
5
1.25
EL
Sugar
250
62.5
ml
Water
250
62.5
g
Chestnuts (precooked)
3
0.75
tbsp
Vinegar
3
0.75
tbsp
Tomato Extract
½
0.125
tsp
Cayenne Pepper
1
0.25
tsp
Ginger Powder
1
0.25
tbsp
Starch
4
1.0
Slices
Pineapple (Canned)
Prep
800
200.0
g Chicken Breast
2
0.5
tbsp Soy Sauce
2
0.5
tbsp Sherry
Cut chicken into 1-2 cm large chunks. Mix with soy sauce and sherry and leave to marinate.
Assembly
Fry chicken in a pan on medium to high heat, then set aside.
5
1.25
EL Sugar
250
62.5
ml Water
Caramelize sugar in a pan until lightly brown. Let cool for 1-2 minutes, than add water and dissolve.
250
62.5
g Chestnuts (precooked)
1
0.25
tbsp Soy Sauce
3
0.75
tbsp Vinegar
3
0.75
tbsp Tomato Extract
½
0.125
tsp Cayenne Pepper
1
0.25
tsp Ginger Powder
Fried Chicken
Add everything to the caramel. Mix well and briefly bring to a boil. Reduce heat and season to taste.
1
0.25
tbsp Starch
1
0.25
tbsp Sherry
Mix starch and sherry to a slurry and stir into the sauce. Let simmer for two minutes.
4
1.0
Slices Pineapple (Canned)
Cut pineapple slices into eighth or twelvth. Add and heat through.