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Chinese   -   Cantonese Curried Chicken   adapted from Cantonese Chinese Cooking by Margaret Leeming

Description
Ingredients
  • 3 Large Chicken Breast -- Chopped
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 1 Teaspoon Ginger -- Chopped
  • 1 Medium Dried Chile -- Chopped
  • 1 Teaspoon Curry Powder
  • 1/2 Teaspoon Five Spice Powder
  • 4 Tablespoons Coconut Milk -- Optional
  • Salt And Pepper -- To Taste
  • 6 Tablespoons Water
  • 2 Teaspoons Rice Wine
  • 1 Teaspoon Sugar
  • 2 Teaspoons Soy Sauce
  • 1 Teaspoon Cornstarch -- Mixed With
  • 2 Teaspoons Water
Directions Stir fry the chicken in oil until lightly browned. Add onion and saute until transparent. Add ginger and chile, saute for 30 seconds. Add curry and five spice powders. Combine water, rice wine, sugar, soy sauce and cornstarch mixture. Add to pot. Cover and simmer for 10 minutes. Add coconut milk if using and simmer for 1 minute. Serve with rice.
Serves 4
Time to Make 0:00



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