Another reason for the absence (no, there hasn't been another injury in the house) is that I wasn't a happy camper this last week or so as my camera broke!! I tried using the camera on my Nokia E71 mobile but that wasn't any good either. It was okay but not good enough I thought so off Noel and I went to buy a new camera on Saturday... nothing flash but enough for what I, I mean 'we' require and it's quite good. Its a Samsung ES15, have a look here.
Okay so that's the story and now onto last nights dinner.... which Noel did cook (as I spent most of the day up the football club). Geez he's good to me......
Okay so I know it's a strange name and not very descriptive except for the fact that it is indeed 'nice' chicken and that's the only name we have known this dish as even when I was a young child and my Mam was cooking it. My Mam is a fantastic cook as was my dad!
3It originated as a pork dish in a chinese cookbook owned by my mam. The original recipe is called Spicy Shredded Pork. She cooked it once with chicken and I don't think the recipe has been the same since. There has of course been a couple of alterations to the original recipe and it was quickly named 'Nice Chicken' by all of our family.
6But this is the way it gets cooked now by Noel and myself. It even gets the tick of approval from Mam so it must be okay. In fact, Mam arrives on Wednesday and when she reads this blog she will be very dissappointed that we cooked before she got here!
60 grams cornflour
60 grams cornflour
500g chicken breast, skin removed and diced
oil for deep frying
250 grams mushrooms, sliced
6 spring onions, sliced
1 x 225 gram can sliced water chestnuts, drained and rinsed
6 tablespoons hoi sin sauce
3 tablespoons soy sauce salt reduced
1 teaspoon cayenne pepper (or to taste)3
In a bowl mix eggs and cornflour together into a smoot batter. Add chicken to the bowl and mix to combine.
Heat oil in a large wok or frying pan. Cook chicken in batches until almost golden but not fully cooked. Drain on a plate lined with paper towel. Allow oil to cool before removing from wok reserving 1 tablespoon.
Heat remaining oil in wok or frying pan. Add mushrooms and chicken to the wok and stirfry for 2 minutes. Add water chestnuts and spring onions, stir fry for another 1 - 2 minutes. Combine the hoisin sauce, soy sauce and cayenne pepper. Add combined sauce to wok and toss for another 2 minutes or until chicken is well coated with sauce. Serve immediately.