Sunday, 13 May 2012

Chicken with Hoisin Sauce

2 pcs chicken breast - cubed
1 tbsp dry sherry or vinegar 
2 tbsp ginger juice (squeeze from freshly pounded ginger)
1/2 red capsicum - sliced
1/2 green capsicum - sliced
1 tbsp cornstarch
1 large onion - cut into wedges
1 cloves garlic - chopped
1 stalk spring onion - cut 
Oil for frying

Sauce (Combine all)
2 tbsp Hoisin sauce
1 tbsp Oyster sauce
2 tbsp dark soy sauce
1 tsp brown sugar
A bit of water

1. Marinade the chicken with sherry, ginger juice and cornstarch
2.  Heat 2 tbsp oil in a wok; add the garlic until brown and then add the chicken cubes. Cooked until brown; dish out and set a side
3. Add another 2 tbsp oil, and stir fry the cut onion until fragrant and add the sauce followed by the chicken. Stir until properly mixed. Switch off the stove
4. Combine the cashew nut in , quick stir and sit out
5. Garnish with spring onion and served

No comments: