Easy to make and very, very tasty - crispy fried chicken in a salt and pepper batter, together with a great way of using up whatever vegetable you happen to have lying about.
Here are the recipes:
Salt & Pepper Chicken
2 Chicken Breasts, thinly sliced into strips
Flour
Cornflour
Water
1 Onion, sliced
1 Red Pepper, sliced
3 Green Chillis, sliced
Sea salt
Black Pepper
Oil for frying.
Make a batter with flour, cornflour and water. You need about two-thirds flour and one-third cornflour. Mix with water to the consistency of double cream. Stir in the chicken strips until they are evenly coated.
Heat oil in a wok or deep-fryer. The oil should be deep enough to completely cover the pieces of chicken when they are put in it. Once the oil is hot (test by dropping in some of the batter off a teaspoon - it should rise quickly to the surface sizzling gently), add the pieces of chicken a few at a time and fry until golden-brown. You will need to do this in several batches. As each batch is cooked, put to one side to drain.
Take a clean wok and heat a couple of tablespoons of oil in it. When hot, add the onions, pepper and chilli and stir fried for a couple of minutes until the onion starts to turn translucent. Add the fried chicken strips and stir thoroughly for a minute or two. Stir in a generous quantity of sea salt and ground black pepper. Serve immediately with rice and vegetables.
Stir Fried Vegetables
A mixture of vegetables. sliced and/or chopped
(For example, bok choi, cabbage, onions, carrots, red pepper)
3 cloves garlic, finely chopped.
1 red chilli, finely chopped
1/2 pint chicken or vegetable stock
2 tbsp light soy sauce
2 tbsp rice wine
1 tablespoon cornflour.
1 tablespoon groundnut oil
Heat the oil in a wok. When hot, add the garlic and chilli and stir for about thirty seconds. Add the rest of the vegetables on by one, stirring thoroughly each time. Stir fry for a couple of minutes.
Mix the cornflour into a paste using a little of the stock. Add more stock and mix until the paste becomes liquid and then mix together with the remainder of the stock (doing it this way helps prevent it going lumpy). Pour the stock into the vegetables, together with the soy sauce and rice wine. Stir thoroughly and bring to the boil. Simmer for a minute or so until the sauce thickens.
Serve.
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