Cantonese Chicken with Paw Paw
What You Will Need
Ingredients
- 10 Chicken Breasts
- 2 packs Lee Kum Kee Ready Sauce Cantonese Stir-fry Chicken Sauce
Dressing
- 40 ml Raspberry Vinegar
- 40 ml White Vinegar
- 1 tbsp Sugar
- 20 g fresh Grated Ginger
- 100 ml Orange Juice
- 200 ml Olive Oil
- 500 g Paw Paw (pureed)
- A pinch Salt and Pepper
- 500 mixed Salad Leaves
Made with
Lee Kum Kee products
How to make it
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Marinate the chicken in the Cantonese stir fry chicken sauce, for 1 hour, and then char grill till cooked.
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To make the dressing.
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Put the vinegars, sugar and ginger in a pan and simmer till reduced. Allow to cool, transfer to a blender and gradually add the orange juice, paw paw and olive oil, season.
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Slice the chicken breast and toss with the salad leaves and dressing and serve.