- 450g chicken breast fillet, sliced thinly
- 2 Tbspns cornflour*
- canola oil for frying
- 1 choko, peeled and thinly sliced
- 3 spring onions, sliced
- 100g sliced bamboo shoots (tinned)
- 1 cup red cabbage, shredded
- 1 clove garlic, minced or crushed
- 1 cup tinned pears, diced (reserve syrup from the tin)
- ½ cup pear syrup (from tinned pears)
- ½ cup water
- 2 Tbspns brown sugar
- 1 Tbspn gin
- 2 tspns cornflour
- 1 ½ tspns citric acid
- 1 ¼ tspns salt
1. Mix the sliced chicken with the cornflour. Heat a tablespoon or two of canola oil in a large frypan or wok. Fry half the chicken, until golden brown. Remove from pan, and set aside. Fry the second batch of chicken in the same way, adding a little extra oil if necessary, and set aside.
2. Mix the sauce ingredients together in a small bowl or measuring jug. Put the cornflour into the jug first, and just add a little water, whisking constantly. When this paste is smooth, add the remaining water, whisk, and then add the other ingredients.
4. Add the sauce, and diced pears to the pan. Stir well, until sauce has boiled and thickened.
5. Serve with rice or rice noodles.
*cornflour = white cornstarch, not cornmeal or polenta