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For the Chicken

  • Cornflour 120 g
  • Salt 1 g
  • Egg white 80 g
  • Mirin (rice wine) 20 ml
  • Ground black pepper 1 g
  • Chicken breast, skinless 800 g

For the Sweet & Sour sauce

  • Pineapple juice 50 ml
  • Rice vinegar 25 ml
  • Dark soy sauce 15 ml
  • Light brown soft sugar 10 g

For the Stir fry

  • Vegetable oil 50 ml
  • Carrots 100 g
  • Spring onions 50 g
  • Red peppers 50 g
  • Garlic 10 g
  • Pineapple, tinned in juice 50 g
  • Pak Choi 150 g
  1. For the Chicken

    • Method: (prep time 40 min.)
    • Make the velveteen marinade: (prep time 20 min.)
    • In a bowl combine the cornflour, salt, pepper, wine and egg whites and mix to form a smooth white paste. Add the sliced chicken making sure the chicken is covered with the marinade. Leave to marinate for 20 min.

  2. For the Sweet & Sour sauce

    • In a bowl, combine the pineapple juice, vinegar, dark soy sauce and sugar and mix until you have a smooth paste.
  3. For the Stir fry

    • Add the oil to a wok and heat until very hot. Drain the chicken of any excess velvet marinade and stir-fry until the chicken for a few seconds until it looses its raw appearance but has no colour other than white. Add the vegetables and stir fry for a further minutes.
    • Add the sauce (Prep time 5 min.):
    • Pour the sauce mixture into the hot wok stirring constantly, the sauce will thicken as it heats up. Stir together and bring to a full boil, ensure the chicken is thoroughly cooked, serve immediately with a rice or noodles.
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