This week’s recipe is an original Chinese dish from Peking, but over the years has been progressively refined, to make it more of a western item these days. However, it is very flavorsome – just don’t overdo the tomato ketchup! You can also substitute prawn for chicken.
Wash the bean sprouts under cold water, then line a colander with paper towel and shake until dried.
Remove skin and slice the chicken breast into bite-sized pieces.
In the wok heat the oil and add the crushed garlic and stir-fry until golden brown, then scoop out the garlic and discard. Add the chicken breast, finely sliced chilli, then the bean sprouts and stir-fry quickly for 30 seconds.
Now add the salt, vinegar, sugar, tomato ketchup, ginger root and chicken stock. Bring quickly to the boil and leave for one minute.
Serve in a warmed dish with steamed jasmine rice.
|Sliced chicken breast||125 gm|
|Sunflower oil||4 tbspns|
|Garlic, crushed||1 clove|
|Red chilli seeded, sliced||1 small|
|White vinegar||2 tbspns|
|Icing sugar||½ tbspn|
|Tomato ketchup||1 tbspn|
|Ginger root, grated fresh||½ tspn|
|Chicken stock||4 tbspns|