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Chicken With Plum And Lychee Sauce

Party.Freak's picture
  Chicken 3 Pound, cut into bite size pieces (1.5 Kilogram)
  Garlic 1 Clove (5 gm), crushed
  Ginger 1 Teaspoon, finely chopped (5 Milliliter)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Chinese plum sauce 125 Milliliter (1/2 Cup)
  Chili pepper sauce 1⁄4 Teaspoon (1 Milliliter)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Water chestnuts 60 Milliliter (1/4 Cup)
  Bamboo shoots 60 Milliliter, sliced (1/4 Cup)
  Canned lychees 1⁄2 Pound, drained (225 Gram, 1 Can)
  Canned litchi juice 60 Milliliter (1/4 Cup)
  Cornstarch 45 Milliliter (3 Tablespoon)
  Sesame oil 1 Teaspoon (5 Milliliter)

Remove skin from chicken pieces.
Marinate for 2 hours with garlic, ginger, soy, plum and chili pepper sauces.
Drain and reserve liquid.
Add vegetable oil to wok, heat and stir-fry chicken pieces; cover with lid and simmer 5 minutes.
Add marinade juices.
Cover and cook further 5 minutes.
Add water chestnuts, bamboo shoots and lychees and stir-fry 1-2 minutes.
Combine lychee juice and cornstarch, add to wok and heat until thickened.
Stir in sesame oil and serve hot with steamed rice.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Chicken With Plum And Lychee Sauce Recipe