Served with rice, or noodles, like the author suggested.
Frothy egg mixture of salt, pepper and corn starch
With bite sized chicken pieces added
Pan frying the chicken
Dish out and set aside
Dish out and sprinkle some spring onions before serving... now enjoy the fruit of your labour:D
2 boneless chicken breast with skin removed cut into bite sizes
1 egg white
2 tsp corn flour
75ml/3 oz oil
125g/4 oz pineapples, cut into bite sizes (used canned pineapples if do not have fresh ones, reserve juice)
salt and pepper
spring onions to garnish
1 small onion, cut into chunks
1 carrot, julienned into strips
2.5 cm pc of ginger, julienned into strips
150 ml chicken stock or water
200ml/7 oz orange juice
2 tablespoons lemon juice
1 tablespoon soya sauce
1 tablespoon rice wine vinegar or cider vinegar or white wine
1-2 tsp sugar to taste
2 tsp corn flour
1. Put egg white in a bowl with salt and pepper to taste and whisk until frothy with a fork. Sift in cornflour and whisk to mix. Add chicken to coat.
2. Heat the oil in a wok or skillet until very hot but not smoking and pan fry the chicken pieces until cook and dish out and set aside. Very carefully pour off most of the oil leaving only about 1 tablespoon in the wok.
3. Return the wok to low heat. Add the onions, carrot and ginger and stir fry until tender. Pour the stock or water, orange juice and lemon juice and increase the heat to high. Bring to boil, stirring, then add the soy sauce, vinegar and 1 teaspoon sugar. Stir to mix.
4. Put chicken into the sauce and cook over a moderate to high heat, stirring occasionally for about 3 mins. Add pineapples and juice (no juice if using fresh pineapples) and cook for a further 1 min.
5. Blend the corn flour with a little cold water and add to the wok and stir to mix. Simmer, stirring for 2 mins until sauce thickened. Taste, add more sugar if you like. Dish out and serve with noodles. I served it with rice.