• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 150g deboned chicken drumstick, cubed
  • 4 pieces jackfruit, seeds removed and halved
  • 4 slices young ginger
  • 1/2 tsp chopped garlic
  • 1-2 tbsp oil
  • (A):
  • 30g celery, sliced
  • 1/2 an onion, cubed
  • 30g red capsicum, cubed
  • 40g carrot, cut into desired shapes
  • 2 dried Chinese mushrooms, soaked and halved
  • Marinade (B):
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp sugar
  • 1/2 tsp sesame oil
  • 1 tbsp tapioca flour
  • Sauce (C):
  • 4 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 1 tsp oyster sauce
  • 1/2 tbsp sugar
  • 1/4 tsp salt
  • 1 tsp black vinegar (chit choe)
  • 125ml water
  • Batter (D) - combined:
  • 50g plain flour
  • 2 tbsp cornflour
  • 1 1/2tbsp rice flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 100ml water

Instructions

  1. Season chicken pieces with marinade (B) for 20 minutes. Deep-fry in hot oil until golden and crispy. Remove and leave aside.
  2. Dip jackfruit pieces into combined batter (D), then deep-fry in hot oil until lightly golden. Drain from oil.
  3. Heat oil in a wok and sauté garlic until lightly golden. Add ginger and continue to fry for 10 seconds. Put in mushrooms and carrot. Stir-fry well. Add the rest of ingredients (A) and toss well.
  4. Add in combined sauce (C) and cook to a quick boil. Put in prefried chicken and jackfruit pieces. Toss briefly to combine. Dish out and served immediately.

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