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450 g
1
1/2
1/2
100 g
1
60 ml
Marinade
1/2 teaspoon
15 g
1
1
tablespoon
Sauce
1
teaspoon
15 ml
15 ml
15 ml
15 ml
1/2 tablespoon
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Corn-fed chicken, cubed
Large carrot
Red sweet pepper
Green sweet pepper
Bamboo shoots
Large mango, just ripe and firm,
cut into chunks
Vegetable oil
Bicarbonate of soda
Sugar
Egg white, lightly beaten
Cornflour or potato flour
Salt
Water
Sugar
Light soya sauce
Oyster sauce
Sesame seed oil
Rice wine
Cornflour or potato flour,
mixed with a little water
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Method :
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Mix the marinade ingredients thoroughly
and mix well with the chicken pieces.
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Leave to marinate for 30 minutes.
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Trim and peel the carrot, cut into
matchstick strips a little less than 2.5cm long.
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Cut the peppers and bamboo shoots into
strips to match the carrots. Cut the mango flesh into small, fairly thin
pieces as neatly as possible.
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Heat the oil in a wok and fry the chicken
pieces for about 2 minutes. Remove from the oil and drain well. Add the
carrot, peppers, mango and bamboo shoots to the hot oil and fry in
batches.
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Remove and drain thoroughly.
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Rinse and dry the wok, add the chicken and
vegetables and stir in all the sauce ingredients except the cornflour.
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Stir-fry briefly and add the cornflour to
the sauce to thicken.
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