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Here are the ingridients that are needed to prepare a tasty My Peking Chicken + Pork Dish 🥰:
- Provide 1 of large chicken breasts cut cut into 1/4 inch thick.
- Prepare 1/2 of length of a Tenderloin pork sliced 1/4 Inch thick.
- You need of Oil for Deep frying.
- Get 1 tsp of Toasted sesame seeds.
- Use of MARINADE………
- You need 1 of Egg.
- Prepare 1 tbls of Cornstarch/flour.
- Prepare 1/2 tsp of Salt.
- You need of SAUCE……….
- Take 1 of +1/2 tbls Tomato ketchup.
- You need 1/2 tbls of Chilli sauce.
- Get 1/4 tsp of Sweetbean sauce or Hoisin.
- You need 1 tbls of Worsestershire sauce.
- Prepare 1 of +1/2 tbls Chinese Black vinegar or Rice Wine also Rice Vinegar.
- You need 1 of +1/2 tbls Sugar (I use half that amount).
- Prepare 1 Pinch of Chinese 5 spice powder (optional).
- Get 2 tbls of Water.
Done with the ingridients? Below are the instructions on serving My Peking Chicken + Pork Dish 🥰:
- Pound chicken breasts slices with a mallet until tender. Then slice the pork. Set aside. In a bowl combine the marinade ingredients add in chicken slices mix and cover and marinate for 30 minutes..
- In a separate bowl mix the sauce ingredients you can use less sugar and adapt it to your taste by adding a little more or less of the other sauce ingredients..
- Heat up the wok with enough oil to cover the chicken slices when deep frying. Fry for 5 minutes until chicken is coloured and a little crisp. Take out the chicken drain on kitchen roll and set aside..
- In a Saucepan Bring the sauce to a quick boil add it to deep fried chicken stir until all the chicken is covered in the sauce. Then in a dry hot pan toast the sesame seeds moving them around for about 2 minutes set aside.
- Add the chicken and sauce to a serving dish and sprinkle all on top the toasted sesame seeds. Serve over a bowl of hot steamed Rice..
Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. This is a dish we were served one night on one of the Princess Cruise ships. Of course when they served it, it was "dressed to the nines" Meet your new favourite pork mince recipe – Vietnamese Caramelised Pork Bowls! A super fast pork stir fry made with ground pork infused with flavours from the streets of Vietnam. With just a handful of ingredients you probably already have, it's sweet, salty, beautifully caramelised and absolutely.
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