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Shrimp in puff pastry w/ caviar
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Ingredients:
1 yellow egg
1˝ msk cornflour
1 krm salt
1 msk milk
225g slim/dice meat of chicken
2 msk sunflower oil or olive oil
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For the sauce:
1 red onion
˝ red bell pepper
˝ yellow bell pepper
1 msk sunflower oil or olive oil
1 krm small slice of ginger
1 dl chicken cubes
1 msk soya
˝ msk white sugar
1 msk balsam vinegar
1 tsk tomato puré
225g slice pineapple with juice on it
1 msk cornflour mix with 1 msk cold water
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Steps how to make it:
Step 1: Chop the onion in a square size not too small, and slice the bell pepper in a dice shape.
Step 2: Heat up the oil in a wok/pan. Wok the onion and bell peper in 4 mins or until they start to be soft.
Step 3: Add the ginger slice and fry in 1 min. Add chicken cubes, soya, sugar, vinegar, tomato puré, pineapple
and the pineapple juice.
Step 4: Boil the sauce and let it stay in 1 min. Add the cornflour and mix. Let it stay while stirring to 2-3 mins
until it got thick. Keep the sauce warm at low temperature.
Step 5: Whip the yellow part of the egg, cornflour, salt and milk. Put in the chicken meat and stir so it is
covered completely.
Step 6: Heat up the oil in a wok/pan and fry the chicken meat on a fairly high temperature in 3-4 mins until it has
got a nice colour and completely fry.
Step 7: After you fry the chicken meat put it in the wok with sauce you made and boil in 2-3 mins in a low temperature.
Step 8: Ready to serve with rice.
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Yoshio Nakajima
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