Chicken in a wok

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (23)

TROPICAL FRUIT CHUTNEY
1.00 papaya — peeled,seeded
1.00 mango — skinned and deseeded
1.00 fresh chillies — small, finely chopped
45.00 ml brown sugar
15.00 ml fresh ginger — grated
30.00 ml water
30.00 ml fresh coriander
salt
1.00 whole chicken — or pieces
30.00 ml oil
2.00 pepper — red or yellow, strips
1.00 fresh chillies — small, finely chopped
1.00 onion — large, sliced
125.00 g button mushrooms
30.00 ml soy sauce
15.00 ml brown sugar
sea salt and freshly ground black pepper
YELLOW RICE
15.00 ml butter
300.00 ml jasmine rice
1.00 onion — small, chopped
1.00 stock cube — vegetable
600.00 ml water — hot
2.00 ml turmeric
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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.



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