Hong Kong Chicken Curry

Ingredients:

Preparation:

1. Make Curry Sauce (see ingredients and method below).
2. Marinate chicken day before in mixture of ground ginger, chopped garlic, sesame oil, soy sauce, red crushed chili flakes.

Method:

1. In a wok at extremely high heat, add a small amount of cooking oil.
2. Add 3 # of chicken, stir gently. Distribute chicken pieces evenly in wok, especially to the sides.
3. Let chicken brown. Add salt. Cover. Cook for approximately 2-3 min.
4. Stir and re-cover. Chicken should be half-cooked before adding remaining ingredients.
5. Add onions, stir and sauté. Then add in the following order, continually stirring and sautéing: red and green bell peppers, broccoli, bok choy, pineapple.
6. Add 2 24oz. ladles of sauce to wok. Stir and serve.

Curry Sauce Ingredients:

Slurry: Approximately 3 cups Sherry wine and 3/4 # cornstarch

Method:

1. Sauté curry powder and garlic in butter, approx. 30 seconds.
2. Add onions and sauté until lightly brown.
3. Add the apples and continue to cook until soft.
4. Add remaining ingredients except the slurry and bring to a boil.
5. Puree ingredients.
6. Thicken with the slurry and taste.
7. Add salt and pepper to taste.*

*Chicken base may be needed.

Source: Chef Keith Hammerich, CCSF