Sweet and sour smoked chicken with mooli salad

Yield: 2 servings

Measure Ingredient
4 \N Plum tomatoes
2 tablespoons Vegetable oil
2 teaspoons Finely chopped fresh ginger
2 \N Cloves garlic; finely chopped
1 \N Chinese pear or apple; peeled, cored and
\N \N ; cut into dice
1 small Onion; finely chopped
1 \N Red chilli; seeded and finely
\N \N ; chopped
2 \N Smoked chicken breasts
1 tablespoon White wine vinegar
1 tablespoon Honey
¼ pint Chicken stock
\N \N Cornflour to thicken
1 tablespoon White wine vinegar
3 tablespoons Olive oil
¼ teaspoon Dijon mustard
1 \N Mooli; peeled
\N \N Salt and freshly ground black pepper

Cut the tomatoes into quarters. Cut away or scoop out the seeds using a spoon, then place the tomato quarters, skin side down, on a chopping board.

With a sharp knife, and keeping the knife as close as possible to the skin, cut away the tomato skin. Cut each piece of tomato flesh in half lengthways.

Heat 1tbsp oil in a wok or frying pan. Add chopped ginger and garlic and cook gently for a couple of minutes to soften. Add tomato flesh, diced Chinese pear or apple, onion and chilli and stir fry for a few minutes to soften.

In a large bowl, whisk together white wine vinegar, olive oil and Dijon mustard. Season. Using a mandolin, cut the mooli into long thin 'spaghetti' strands, or coarsely grate. Add mooli to the dressing and toss to coat.

Pile mooli salad on to a plate and serve with sweet and sour chicken. To cook the chicken, add vinegar, honey and chicken stock. Reduce slightly.

Add large pieces of smoked chicken. Thicken with a little cornflour.

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