Chicken in a wok

Recipe from: 2/19/1998 12:00:00 AM
Ingredients 25
Servings 4
Time

Ingredients

  • TROPICAL FRUIT CHUTNEY
  • 1
    pawpaw, skinned and pips removed
  • 1
    ripe mango, skinned and stoned, or 425 g canned mango slices in light syrup
  • 1
    small chilli, finely chopped
  • 45
    ml
    brown sugar
  • 15
    ml
    grated fresh ginger
  • 30
    ml
    water
  • 30
    ml
    fresh coriander (danhia)
  • salt
  • 1
    whole chicken or 1,2 kg chicken pieces
  • 30
    ml
    oil
  • 2
    red or yellow peppers, seeded and cut into strips
  • 1
    small chilli, finely chopped
  • 1
    large onion, sliced
  • 125
    g
    fresh button mushrooms
  • 30
    ml
    soy sauce
  • 15
    ml
    brown sugar
  • salt and freshly ground black pepper
  • YELLOW RICE
  • 15
    ml
    butter
  • 300
    ml
    jasmine rice
  • 1
    small onion, finely chopped
  • 1
    vegetable stock cube
  • 600
    ml
    hot water
  • 2
    ml
    turmeric
 

Method

 
Dice the pawpaw and mango. (If using canned mango slices, drain and rinse the slices well.) Boil the chilli, sugar, ginger and water for about 3-4 minutes. Add the pawpaw and mango. Remove from the heat. Chop the coriander leaves coarsely and mix with the fruit. Season with a little salt and leave while preparing the chicken. If using a whole chicken, cut into pieces. Heat the oil in a wok or large pan and brown the chicken in the oil. Remove the chicken from the wok and stir-fry the vegetables. Return the chicken pieces to the wok and reduce the heat slightly. Cover and heat until the chicken is tender and done. Season with soy sauce, sugar, salt and pepper and serve with chutney and yellow rice. YELLOW RICE Melt the butter in a fairly large saucepan and add the rice. Stir-fry lightly. Add the onion and stir-fry until glossy. Add the stock cube to the hot water and add to the rice along with the turmeric. Bring to the boil then reduce the heat. Cover and simmer slowly for 15-20 minutes or until just tender. Serves 4.
 

Read more on: poultry  |  shallow-fry
 

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