[ Post a Response | Mauritian Cuisine ]
Posted by Dany
on 24/7/2008, 3:53 am, in reply to "Aigre doux poulet"
41.212.243.209
Involves several stages but very rapid to do
(1)Crispy chicken:
Remove bone from chicken and season
Coat with Tapioca flour (La poudre cange)
Deep fry until golden and keep aside, well hidden(I really mean it or else passers-by will eat it up)
(2)Sauce:
Fry: Onion, garlic paste, Add finely cut carrot and sweet pepper, you can add pinepapple cut in small pieces as well
Add Ketchup sauce (about 1/2 cup) and leave on heat until reduced.
Should add sugar to give sweet and sour sauce (might need to add vinegar depending on taste)
(3) Final stage
Add water to give volume to sauce and add in the fried crispy chicken and leave on heat boiling for few minutes. (Do not stir much would break chicken into pieces.)
Check consistency of sauce.. To make it thicker dissolved tapioca flour (2 Tbs) in (1/4 cup) cold water and pour in sauce...
You can add other ingredient if you wish ...like chinese cabbage etc...
Good luck
P.S Sorry did not give qty for ingredients - I believe its question of guessing right.....
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