Szechuan Chicken

Ingredients:

4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)

Sauce:
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

spring onions,garnishing



Method:

Partially freeze chicken breasts. Cut into strips. Combine sauce ingredients and set aside.

Mix together egg whites and cornstarch. Coat chicken in cornstarch mixture.

Heat wok. Fry chicken strips in oil until they turn white.Add 1 tablespoon oil to wok. Add sauce ingredients. When boiling, add chicken. Stir-fry 1 to 2 minutes.

Garnish with chopped spring onions. Serve.

Crispy Pancake

(Apam Balik)



Ingredients:

250g plain flour
1 tsp salt
2-3 tbsp Castor sugar
1 tsp fresh yeast (break up into fine granules)
1 egg
250ml water
1 tsp alkaline water

Filling:
100g toasted groundnuts, pounded finely
75g coarse sugar
1 small can cream-style sweet corn
50g margarine



Method:

Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.

Heat a griddle pan until hot. Pour in a ladleful of batter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.

Spread a handful of groundnuts and some sugar over surface. Next, add in a tablespoon of margarine and some cream-style sweet corn. Cover and cook until apam begins to harden. Remove and fold in half. Serve