FRIED CHICKEN IN BLACK VINEGAR SAUCE

WISHING ALL MY FRIENDS/VISITORS AT THIS SITE

"A VERY HAPPY, SAFE AND HEALTHY NEW YEAR 2017"

There are several stir fry meat dishes and other quick cook dishes from this cookbook which I feel are very suitable for the coming Chinese New Year, too.  Basically, most of the recipes require  minimal number of ingredients and all look awesome.  I have tried several and will be sharing with all of you this month.  

Probably, I will prepare these dishes during the Chinese New Year at my mother in-law's place when I have to prepare my hubby's siblings's daily meals for days.  These quick cook recipes will come in handy during such busy times.

Recipe adapted from Yum Yum Magazine No. 93 [my selected cookbook for January 2017 Cookbook Countdown Event] with slight modifications 

Ingredients

2-3 deboned chicken whole legs - cut into pieces

1 cucumber - cut into wedges

enough oil for pan-fry

Marinade

1/2-1 tsp salt

1 tsp sesame seed oil

1-2 tbsp cornstarch

Seasoning Sauce - Mixed

2-3 tbsp black vinegar

2-3 tbsp tomato sauce

1-2 tbsp light soy sauce

3 tbsp water

1. Marinate chicken pieces with marinade.  Mix well.
2. Heat up a non stick wok with some oil, pan fry chicken pieces until golden brown.  Dish up and drain [you can deep fry chicken].
3. Leave some oil in wok, add in cucumber, chicken and stir fry to mix well.
4. Pour in the seasoning sauce, stir well to coat chicken pieces with sauce. [I added a little more water as my hubby prefers more sauce to spread over the rice].
5. Dish up to serve immediately.
   
   
   
   
   

I'm sharing this post with Cookbook Countdown Event#13 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray