Sweet and Sour Chicken with Persimmon Salad

Name: Sweet and Sour Chicken with Persimmon Salad
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons Fried Shallot Slices; 100 g small tatsoi or rocket leaves; 100 g small tatsoi or rocket leaves; ½ cup Asian or Thai basil leaves, torn; ½ cup Asian or Thai basil leaves, torn; ½ small cucumber, sliced; 100 ml cider vinegar; 150 ml Sugar Syrup; 2 dried small chillies, crushed; 60 ml light soy sauce; 2 cloves garlic, sliced; 2 red bird’s-eye chillies, sliced; 2 free-range, organic chicken breasts; 75 ml vegetable oil; 4 green onions, finely sliced; 1 long red chilli, finely sliced; 16 snowpeas (mange-tout), blanched; 16 snowpeas (mange-tout), blanched; 1 persimmon, sliced lengthways; 80 g bean sprouts; 40 ml Sweet Chilli Sauce; 2 teaspoons Chilli Jam; 2 tablespoons Shaoxing rice wine; 2 tablespoons fish sauce; 500 ml White Chicken Stock; 200 ml light soy sauce; 1 red chilli, sliced; 2 free-range, organic chicken breasts; 1 green onion, sliced; 4 slices ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This salad is one of my dependable backups that I throw together when cooking at home. In true Chinese tradition, it pays respect to premium-quality ingredients and its flavours are clean and light. If persimmons are not in season, use cape gooseberries or even avocado.

Ingredients

500 ml White Chicken Stock
200 ml light soy sauce
2

Asia
China

Method

To make the dressing, heat the oil with the garlic, chilli and dried chilli over gentle heat. Add the soy sauce, vinegar and sugar syrup and simmer gently for 10 minutes. Remove from the heat and strain, discarding the solids. Stir in the sweet chilli sauce and chilli jam.

To cook the chicken, put all the ingredients except the chicken in a saucepan and bring to the boil.

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