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Sweet and sour chicken with litchi

  

Be celeng base manis
Pork with sweet soy sauce
 
  • 600 GRAM CHICKEN BREAST, in cubes
  • 200 GRAM PINEAPPLE, in cubes
  • 10 LITCHIS (LYCHEES), peeled and halved
  • HANDFUL GREEN CORIANDER, chopped
  • 4 TBSP SOY SAUCE
  • 4 TBSP VINEGAR
  • 1 TBSP SUGAR
  • 1/2 TBSP CHILI SAUCE
  • 1 TBSP CORN STARCH
  
  • 800 GRAM PORK FOR ROASTING, in cubes
  • 1 ONION, chopped
  • PIECE OF GINGERROOT, grated
  • 6 TBSP KECAP MANIS (sweet soy sauce)
  • 4 RED CHILIES, chopped
  • 2 CLOVES GARLIC, chopped
  • 1/2 LITER STOCK
    •

Stir fry the chicken 10 minutes, add pepper and salt to taste. Take the chicken out of the pan, and stir in the soy sauce, sugar, and vinegar. Dissolve the corn starch in a three tablespoons of water and add it to the soy sauce mixture. Add the chili sauce. Heat until it thickens, stir well. Add the fruit and the chicken and heat a minute. Sprinkle with coriander.

There are millions of recipes for sweet and sour, like sweet and sour pork, sweet and sour fish and sweet and sour vegetables. The special ingredient in this one is litchi. Fresh litchis are amply available in the month of June in Bangladesh, we buy them in bunches of 100, but elsewhere you can use canned litchis and the same can be said about pineapple.

Stir fry onion, chilies and garlic for three minutes. Add the ginger and pork and stir fry three minutes more. Add the stock and soy sauce and simmer for half an hour. Increase the heat and cook until most of the liquid has evaporated.