This week’s recipe is an original Chinese dish from Peking, but over the years has been progressively refined, to make it more of a western item these days. However, it is very flavorsome – just don’t overdo the tomato ketchup! You can also substitute prawn for chicken.
Cooking Method
Wash the bean sprouts under cold water, then line a colander with paper towel and shake until dried.
Remove skin and slice the chicken breast into bite-sized pieces.
In the wok heat the oil and add the crushed garlic and stir-fry until golden brown, then scoop out the garlic and discard. Add the chicken breast, finely sliced chilli, then the bean sprouts and stir-fry quickly for 30 seconds.
Now add the salt, vinegar, sugar, tomato ketchup, ginger root and chicken stock. Bring quickly to the boil and leave for one minute.
Serve in a warmed dish with steamed jasmine rice.
| Ingredients | Serves 4 |
| Sliced chicken breast | 125 gm |
| Sunflower oil | 4 tbspns |
| Garlic, crushed | 1 clove |
| Red chilli seeded, sliced | 1 small |
| Salt | 1 tspn |
| White vinegar | 2 tbspns |
| Icing sugar | ½ tbspn |
| Tomato ketchup | 1 tbspn |
| Ginger root, grated fresh | ½ tspn |
| Chicken stock | 4 tbspns |
