Name: Kindo Chicken or Pork (5 syns)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g Chicken or Pork - slice into 1cm strips; 1 carrot - julienne cut; 1 onion - roughly chopped large; 1 celery stick - sliced; 1 courgette - cubed; 1 cube frozen garlic ((or 3 fresh ones)); 1 tbsp lemon juice ((optional)); 1 tbsp sesame seeds ((optional)); 1 egg - beaten; ½ tsp salt; ½ tsp white pepper; ½ tsp baking powder ((optional)); 2 tbsp cornflour; 2 tbsp plain flour; 1 tbsp Worcester sauce; 1 tbsp HP sauce; 1 tbsp cornflour; 2 tbsp Sweetener ((like Splenda)); 3 tbsp tomato ketchup; 4 tbsp Chilli-Garlic sauce; ½ cup water; ½ tsp salt; A pinch of orange colouring food powder ((optional))

3.38 from 8 votes

Kindo Chicken or Pork (5 syns)

This is dish is divine. Everyone who has tasted it have always complimented me and there is usually none left! It is a bit like sweet and sour sauce with a mild hint of spice/chilli. The great thing about this dish is you can prepare the meat and marinade it the night before. The next day, you just need 20 mins to put the rice on (and it takes about that time to cook the dish). Great if you are having guests over - 20 mins and the whole lot is done - leaving you more time for socialising and having fun.

Course Dinner, Lunch

Cuisine Oriental

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

500 g Chicken or Pork - slice into 1cm strips
1 carrot - julienne cut
1 onion - roughly chopped large
1 celery stick - sliced
1 courgette - cubed
1 cube frozen garlic (or 3 fresh ones)
1 tbsp lemon juice (optional)
1 tbsp sesame seeds (optional)

FOR THE MEAT MARINADE

1 egg - beaten
½ tsp salt
½ tsp white pepper
½ tsp baking powder (optional)
2 tbsp cornflour
2 tbsp plain flour

FOR THE RICH SAUCE

1 tbsp Worcester sauce
1 tbsp HP sauce
1 tbsp cornflour
2 tbsp Sweetener (like Splenda)
3 tbsp tomato ketchup
4 tbsp Chilli-Garlic sauce (sauces by Maggi are great) - the garlic-chilli sauce is NOT the sweet Thai kind but the Malaysian /Chinese kind.
½ cup water
½ tsp salt
A pinch of orange colouring food powder (optional)

Method

Mix the ingredients for the marinade. Add to the sliced chicken and allow to sit for 20-30 minutes (preferably overnight).
Also mix the ingredients for the sauce in a separate bowl (again, can be made the night before).
Add 1 tbsp oil in a wok and fry off the chicken until it is browned and cooked through (may need to cover the wok periodically to get the chicken properly cooked). Add the garlic and julienne carrots and saute for 2 mins more.
Now add the sauce and mix into the chicken (1 min).
Add the vegetables - courgettes, onion, celery - all in one go. Stir into the mixture. Also add the sesame seeds at this stage (optional). Cover the wok and cook for 2 mins. Stir occaisionally.
Taste the vegetables - they should be nice and crispy. The sauce should thicken up nicely. The thicker the better in my opinion, but to stop it drying out completely, make sure the lid is on the wok. If too dry - add about 100-200ml of water and cover - this will steam the vegetables nicely.
After the 2 mins, switch off the heat. Add the 1 tbsp of lemon juice (optional - mix a bit into a small area of the dish first to and see whether you like the taste of it with or without).
Serve with rice.

Recipe Notes

Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.