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Chicken Mandarin |
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Ingredients
1.5kg (3lb) steamed chicken, cut into strips
2 tablespoons oil
6 stalks celery, cut into 2.5cm (1") lengths
1 bunch spring onions, cut into 2.5cm (1") lengths
1 red pepper, cut into strips
1 clove garlic, crushed
600ml (1 pint) chicken stock
1 tablespoon Soy Sauce
One third of a cup Mandarin Napolean Liqueur
2 tablespoons preserved ginger
Salt and Pepper to taste
3 tablespoons Arrowroot
Preparation: Heat oil in skillet and individually fry the vegetables until their respective brilliances of colour have been achieved. Remove and keep warm. Pour the chicken stock into the now empty pan. Bring to the boil and add Soy Sauce. Add the Mandarin Liqueur, ginger, salt, pepper. Blend Arrowroot with a little water. Add to saucepan and stir until sauce is clear and thick. Add chicken and vegetables. Heat gently until chicken is heated through.
To Serve: Serve immediately with boiled rice. Serves 4-5. |
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