Chicken With Mango (thit Ga Voi Xoa) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Corn-fed chicken, cubed
1 large: Carrot,
1/2: Red sweet bell pepper,
1/2: Green sweet bell pepper,
4 ounce: Bamboo shoots,
1 large: Mango, just ripe and firm --
Cut into chunks,
4 tbsp: Vegetablle oil,
MARINADE
1/2 tsp: Baking soda,
1 tbsp: Sugar,
1: Egg white, lightly beaten
1 tbsp: Cornstarch or potato flour,
Salt,
Water,
SAUCE
1 tsp: Sugar,
1 tbsp: Light soy sauce,
1 tbsp: Oyster sauce,
1 tbsp: Sesame seed oil,
1 tbsp: Rice wine,
1/2 tbsp: Cornstarch or potato flour,
Mixed with a little water.,
Directions:
1. Mix the marinade ingredients thoroughly and mix well with the
chicken pieces. Leave to marinate for 30 minutes. 2. Trim and peel
the carrot; cut into matchstick strips a litle less than 1 inch long.
Cut the peppers and bamboo shoots into strips to match the carrots.
Cut the mango flesh into small, fairly thin pieces as neatly as
possible. 3. Heat the oil in a wok and fry the chicken pieces for
about 2 minutes. Remove from the oil and drain well. Add the carrot,
peppers, mango, and bamboo shoots to thehot oil andfry in atches.
Remove and drain thoroughly. 4. Rinse and dry the wok, add the
chicken and vegetables and stir in all the sauce ingredients except
the cornstarch. Stir-fry briefly and add the cornstarch to the sauce
to thicken. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM
INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc.
Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on
May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
chicken pieces. Leave to marinate for 30 minutes. 2. Trim and peel
the carrot; cut into matchstick strips a litle less than 1 inch long.
Cut the peppers and bamboo shoots into strips to match the carrots.
Cut the mango flesh into small, fairly thin pieces as neatly as
possible. 3. Heat the oil in a wok and fry the chicken pieces for
about 2 minutes. Remove from the oil and drain well. Add the carrot,
peppers, mango, and bamboo shoots to thehot oil andfry in atches.
Remove and drain thoroughly. 4. Rinse and dry the wok, add the
chicken and vegetables and stir in all the sauce ingredients except
the cornstarch. Stir-fry briefly and add the cornstarch to the sauce
to thicken. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM
INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc.
Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on
May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp