| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chinese |
Turner’s, Tour, Of, Hong, Kong |
2 |
servings |
INGREDIENTS
| 4 |
|
Plum tomatoes |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Finely chopped fresh ginger |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
|
Chinese pear or apple; peeled, cored and |
|
|
; cut into dice |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Red chilli; seeded and finely |
|
|
; chopped |
| 2 |
|
Smoked chicken breasts |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Honey |
| 1/4 |
pt |
Chicken stock |
|
|
Cornflour to thicken |
| 1 |
tb |
White wine vinegar |
| 3 |
tb |
Olive oil |
| 1/4 |
ts |
Dijon mustard |
| 1 |
|
Mooli; peeled |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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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