Chicken + Pineapple

Ingredients
150g Cooked Chicken (sliced into chunks)
1 Onion (thinly chopped)
1 Spring Onion (sliced diagonally into inch long pieces)
1inch Fresh Ginger (sliced as thin as possible or grated)
1 Carrot (grated)
1 125g Can Pineapple
2 Tablespoons of Syrup (from the can)
1 Tablespoon Cornflour
1 Tablespoon Red Wine Vinegar
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula

The Good Bit

1. Fry the onion in the oil until it has gone clear, add the ginger, spring onion and carrot and stir fry for another minute.
2. Add in the chicken, pineapple, vinegar and pineapple syrup with a pinch of salt and mix till well blended.
3. Sprinkle in the cornflour and stir in until the mixture has thickened then serve, you can serve with a black bean sauce or rice if desired. This also goes well with duck!
   

Serves 4

Kung Po Chicken

Ingredients
250g Chicken Breast (chopped into chunks)
1 Egg (split and only the white used)
1 Green Pepper (cored, seeded and chopped into chunks)
1 Spring Onion (chopped diagonally into inch long chunks)
1 Fresh Ginger (grated or thinly sliced)
4 Dried Chillies or 1 teaspoon chilli powder (take the seeds out and cut thinly)
2 Tablespoons Yellow Bean Sauce
1 Teaspoon Sherry
125g Nuts (not salted, peanuts, walnuts, cashew or almond)
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Wok
1 Spatula
1 Large Pan 2/3rds full boiling salted water (for the rice)

The Good Bit

1. Get the rice on first then in the bowl mix in in this order the chicken, a pinch of salt, 1/3rd of the egg white and the cornflour.
2. Heat the chicken then in the wok until it browns, take out and set aside. Now stir fry the spring onion, ginger, chilli and pepper for about 1 minute then put the chicken back in along with the yellow bean sauce and sherry, stir well and cook for a further minute, lastly just before you serve up, chuck in the nuts.
   

Serves 4

Chicken Chop Suey

Ingredients
125g Chicken (chopped into chunks)
1 Onion (chopped thinly)
1 Carrot (julienne/grated)
1 Green Pepper (julienne/grated)
125g Bean Sprouts
1 Egg (split, white is all we need)
1 Teaspoon Sherry
1 Tablespoon Light Soy Sauce
2-3 Tablespoons Chinese stock (or water)
1/2 Teaspoon Sugar
Pinch of Salt
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Glass
1 Mixing Bowl
1 Wok
1 Spatula

The Good Bit

1. Mix the cornflour into a paste in the glass with 3 teaspoons of water, then in the mixing bowl in this order mix in the chicken, a pinch of salt, 1/4 of the egg white and the paste you have just made.
2. Stir fry the chicken in a splash of oil until it is no longer pink, it should be white all over, take out of the woke and set aside. Add all the vegetables apart from the bean sprouts and cook for about 2 minutes then add the bean sprouts and fry off rapidly for a few seconds.
3. Now add back in the chicken, another pinch of salt, the sugar, soy sauce and sherry mix this well then add in the stock or water, give it a good stir then serve, for authenticity you can sprinkle over a dash of sesame oil if you like.
   

Serves 4

Lemon Chicken

Ingredients
4 Chicken Breasts
1 Tablespoon Sherry
1 Egg (beaten)
4 Tablespoons Flour
2 Tablespoon Water
250ml Water
1 Tablespoon Caster Sugar
1 Lemon
1 Tablespoon Cornflour
1 Teaspoon Salt
Oil
Lemon Slices to Garnish
250g Rice (or serve with whatever you fancy)

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Frying Pan
1 Large Frying Pan
1 Mixing Bowl
1 Small Mixing Bowl
1 Zester
Kitchen Paper
Slotted Spoon
1 Large Pan 2/3rds full with boiling salted water if you are having rice.

The Good Bit

1. Start by heating a splash of oil in the little pan, add in 250ml of water, the sugar, 1 tablespoon of lemon juice, the cornflour, salt and 1 teaspoon of lemon rind, bring to the boil and stir until smooth, remove from the heat.
2. Cut the chicken into strips about 1cm across, drop in the mixing bowl along with the sherry and a sprinkle of salt and pepper, leave for 30 minutes.
3. When you are ready to start cooking the meal, if you are having rice, put that on now. then make a batter from the egg, flour and 2 tablespoons of water, dip each chicken strip in it then fry in a shallow amount of oil in the large frying pan/wok, when they are all golden and crispy pull out and drain on a piece of kitchen paper.
4. serve on a bed of rice with the lemon sauce drizzled over the top.
   

Serves 4