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This is a recipe which has only
just now turned full circle. It started life as titled;
"Chicken and Lychees". Then I lived with folk who weren't
so keen on Lychees (Sacriledge!), and so it mutated
to "Chicken and Mangoes" (Just as Yum, really!). Then
I lived with a vegetarian, and it became "Tofu and Mangoes"
(which works surprisingly well - if you've never had
Tofu cooked this way try it, cos it's unusual, but delicious).
Then I lived with a vegetarian who didn't like Mangoes,
and so it became "Tofu and Lychees". Finally I'm living
with Carnivores once more and so the recipe has reverted
to "Chicken and Lychees". Thus the circle is complete.
1. Mix sauce ingredients and
set aside (start with stock and water, stir well, and
add others in random order)
2. Remove chicken skin and
spoil cat. Cut chicken into 2cm cubes (or thereabouts).
3. Cut Spring Onions and Red
Capsicum into 2.5cm lengths (or thereabouts).
4. Drain Lychee Juice from
can and fight with housemates/ family over who gets
to drink it.
5. Coat chicken cubes in cornflour
- make sure they are well covered and squidge them down
into the bowl so they spread out a little and increase
their surface area. They'll cook better that way. The
cornflour gives the chicken a little bit if a batter-like
coating which is yum-a-licious.
Who-hoo, we're ready to cook!
6. Heat oil in a hot hot wok.
Add chicken cubes and stir like crazy till they turn
a light golden brown. Don't let them stick to the wok.
7. Add Spring Onions and Red
Capsicum and stir fry for 2 minutes (gotta keep 'em
moving!)
8. Add Lychees and stir fry
for 1 minute.
9. Add sauce, mix through,
reduce heat and simmer for 2 minutes, stirring occasionaly.
10. Mix together Extra Cornflour
and Hot Water. Stir well and add to wok. This will make
the sauce a little goopier, which is half the charm
of this dish. Increase heat back to full and stir thouroughly
for 1 minute, or until sauce thickens.
Serve with Jasmine Rice and
Snow Peas or whatever takes yer fancy.
Serves 4, or 2 Dr. Beards.
If you decide to explore the
afore-mentioned versatility of this dish, simply exchange
the original ingredients with the ingredients of your
choice and follow exactly the same process.
If you're a Vego and you've
never had Tofu covered in cornflour, try it - it's fantastic!
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