Right, I’m back with something really delicious. Chilli chicken with mango
Here’s what you need (for two people)
Two skinned chicken breasts
A mango, ripe as you like
Half a large onion
Two big cloves of garlic
Three dried red chillies
Dry vermouth. You can use Shaoxing wine or dry sherry, but the vermouth works really well
More salt than you think is needed
Chilli sauce (optional)
Here’s what you do
Cut the chicken breasts into 1” chunks. Put them in a mixing bowl. Sprinkle two teaspoons of cornflour on them, and a heaped teaspoon of salt. Crush one of the garlic cloves onto them, and add two tablespoons of vermouth, and the chillies, finely chopped. Mix really well, and put the bowl somewhere the cat can’t get at it.
Slice the half onion lengthways, then cut it across into 1” pieces. Scumble these a bit to separate the layers, but don’t worry too much.
Peel the mango, and slice the flesh off the seed. Good luck with that. Raw mango has a coefficient of friction similar to oily Teflon. Cut the flesh into 1” pieces. If there’s a lot of juice then add what you can to the marinade for the meat.
Heat two tablespoons of oil in a wok till it’s beginning to smoke. Add the onion pieces and a teaspoon of salt. Stir vigorously till the onion begins to brown.
Crush in the second garlic clove, and stir vigorously, or the garlic will burn.
Add the marinaded chicken, and keep things moving. If you’re going for broke, add a tablespoon of chilli sauce.
When the chicken looks cooked (it won’t brown because you’ve ‘velveted’ it in the marinade) turn the heat down and add the mango. Stir gently till the mango has heated through.
Voila, mes amis.