Sweet and Sour Meat


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

1½ tbsp light soy sauce
1½ tbsp sugar
1½ tbsp black vinegar
100ml water


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.

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