Recipe Ingredient
- 150g deboned chicken drumstick, cubed
- 4 pieces jackfruit, seeds removed and halved
- 4 slices young ginger
- 1/2 tsp chopped garlic
- 1-2 tbsp oil
- (A):
- 30g celery, sliced
- 1/2 an onion, cubed
- 30g red capsicum, cubed
- 40g carrot, cut into desired shapes
- 2 dried Chinese mushrooms, soaked and halved
- Marinade (B):
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp sugar
- 1/2 tsp sesame oil
- 1 tbsp tapioca flour
- Sauce (C):
- 4 tbsp tomato sauce
- 1 tbsp chilli sauce
- 1 tsp oyster sauce
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1 tsp black vinegar (chit choe)
- 125ml water
- Batter (D) - combined:
- 50g plain flour
- 2 tbsp cornflour
- 1 1/2tbsp rice flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 100ml water
Instructions
- Season chicken pieces with marinade (B) for 20 minutes. Deep-fry in hot oil until golden and crispy. Remove and leave aside.
- Dip jackfruit pieces into combined batter (D), then deep-fry in hot oil until lightly golden. Drain from oil.
- Heat oil in a wok and sauté garlic until lightly golden. Add ginger and continue to fry for 10 seconds. Put in mushrooms and carrot. Stir-fry well. Add the rest of ingredients (A) and toss well.
- Add in combined sauce (C) and cook to a quick boil. Put in prefried chicken and jackfruit pieces. Toss briefly to combine. Dish out and served immediately.
I would like to know whether the jackfruit in this recipe should be raw, half ripe or fully ripe. I suppose this is important as it will affect the flavour of the dish.