Copyright © 2018 Garliestonlodge.co.uk Created by Rusty Taylor
Order of cooking
Do the chicken first then "keep warm"
Next do the fried rice "keep warm"
Then the veg & sauce
Then serve and enjoy.....

Ingredients
My Special Fried rice.
1 Deseret spoon Sesame Oil
3 med or 2 large beaten eggs
Boiled ham chopped
Frozen prawns (thawed out)
Frozen garden peas (thawed out)
(Optional you can also add some chopped cooked chicken)
A good glug of dark soy sauce.

1 Cup of washed rice, its best to wash it to get rid of some of the starch, put into a glass bowl with 2 cups of water and some salt cover with cling film put a small hole in the top and microwave on full for 18 min.
When cooked spread it out on a large plate to cool and the steam will evaporate.
When the rice is cool place it in a bowl and add a desert spoon of roasted sesame oil mix it in with your hand  and break up any clumps so it covers the individual grains of rice this will keep the rice separated.

Get your pan hot add some veg oil, chuck in the beaten eggs and stir till the look like soft scrambled egg don't over cook them. Add the rice and keep stairing till the rice warms through and mixes with the egg, add the ham, peas & prawns and a good glug of dark soy sauce and stair till it gets hot enough to eat ...Done
Place in oven to keep warm while you do the main dish.

Ingredients
My Hong Kong style Sweet and Sour

3 or 4 chicken breasts cut into bite size slices.

The Batter
Just mix all ingredients below in a bowl mix to a smooth.
2 medium sized eggs
( 50g ) of Shaoxing wine or dry sherry ( can be missed out if you don't have any. )
( 5g ) of salt
( 140g ) cornflour or "potato starch for gluten free"
( 50g ) of vegetable oil

Put the chicken in to the batter and deep fry for approximately 8 to 10 minutes till light golden brown.. Note do not over cook..its best to fry them into 2 lots to stop them all sticking together" keep warm when they are done.

Veg for frying
1 medium onion chopped
1 medium carrot cut into thin slices
1/4 green pepper chopped "cut in to 10m strips"
1/4 red pepper chopped "cut in to 10m strips"
1/4 yellow pepper chopped "cut in to 10m strips"
Tin pineapple rings (use the juice for the sauce)
Spring onions sliced thin.
Any of the above veg can missed out if you don't like them, "I add a hand full of small mushrooms chestnut mushrooms or large ones cut in half or quarters".

Sweet & Sour Sauce
Mix all below together in a bawl.
( 70g ) of soft brown sugar
( 140g ) tomato ketchup
( 100g ) white wine vinegar
( 140g) unsweetened pineapple juice "from the tin in Veg for Frying"
( 10g ) of cornflour or "potato starch for gluten free"
( 5g )  light soy sauce or salt if you don't have any light soy.

Method add two tablespoons of vegetable oil to your hot pan and let get hot then add your veg apart from the spring onion.
Stir fry for a few minutes on a high heat.
Then add your sauce mix to the pan and cook it for a few minutes till the sugar and the cornflower thicken the sauce and it starts to bubble.
Next add your warm chicken and  stair to coat all the chicken, finish by sprinkling on the chopped spring onions and some roasted cashew nuts if you have them and serve..Done
Rusty.
Sweet & Sour Chicken Hong Gong Style
with Special Fried Rice
Garlieston Lodge Campsite - Escape to a Different World