Recipe Ingredient
- 350g chicken thigh, boned and cut into cubes
- 100g carrot, cut into wedges
- 1 onion, quartered
- Cut into wedges:
- 100g cucumber
- 1/2 red capsicum
- 1/2 green capsicum
- 1 tomato, cut into wedges
- 1 small can pineapple cubes, drained
- 1/2 tsp chopped garlic
- 2 tbsp oil
- 1 tbsp cooking wine
- Seasoning for chicken:
- 1 tbsp light soy sauce
- 1 small egg, lightly beaten
- 1/2 cup corn flour
- Sauce:
- 1½ tbsp light soy sauce
- 1½ tbsp sugar
- 1½ tbsp black vinegar
- 100ml water
Instructions
- Marinate chicken meat with light soya sauce for 30 minutes. Add beaten egg, toss in corn flour and deep-fry in hot oil until meat is golden brown and crispy. Drain from oil.
- Heat 2 tablespoons oil in a wok and fry garlic until fragrant. Add in carrot, drizzle in wine and mix in sauce ingredients. Bring to a simmer.
- Stir in the rest of ingredients and pre-cooked meat to mix. Cook for 1-2 minutes then dish out to serve.
