Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
CHINESE · CHICKEN
Kung Pao Chicken
Ingredients
2
Sake2 tbs
Soy Sauce2 tbs
Sesame Seed Oil2 tbs
Corn Flour2 tbs
Water2 tbs
Chicken500g
Chilli Powder1 tbs
Rice Vinegar1 tsp
Brown Sugar1 tbs
Spring Onions4 Chopped
Garlic Clove6 cloves
Water Chestnut220g
Peanuts100g
Method
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half. In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes. In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic. Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.
Recipe data: TheMealDB · Powered by Bee Solutions
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