Chicken With Plum And Lychee Sauce
|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.