As I have mentioned somewhere before, when I lived for 3 years in the Caribbean (in Port-of-Spain/Trinidad), I too, like many of the other ‘diplomatic wives’ on this Island, went for a couple of weeks to a charming old Chinese Lady to learn the basics of ‘Chinese-cooking-with-a-wok’. Her name was Suzie Wong! Yes, film buffs of course will immediately connect this name with the very beautiful young actress Nancy Kwan, starring in her first film “The world of Suzie Wong”.
Wok cooking is so quick and easy to do – then why did I put this onto my kitchen back shelf for quite some years once we had left Trinidad, I kept asking myself. Maybe because I had nearly worn out my own Wok in those wonderful three years – and of course, living on the Island with its multi-racial population, who did not like Chinese food???
So now that I started writing easy to follow (I hope) recipes for elder daughter, living away from home, and her friends, my Wok has come into his own again – certain weeks with a vengeance!.
So here now a recipe which includes two of our favourite main ingredients – Chicken and Mango. I found this scribbled down note in my box of loose “Recipes from around the world” and immediately I decided late at night to make this for today’s Lunch.
Caribbean Sweet and Sour Mango Chicken
I used for 2-3 portions:
3 x Chicken breasts, cut into small pieces
1 x very large ripe mango peeled and cut free from its large seed and then cut into nice longish strips. Keep aside.
2 Tbsp good sunflower oil
12 x biggish shallots, peeled and thinly sliced
1.5 x tsp of fresh ginger, cut into long thin slivers
Some leeks, washed thoroughly and cut into thin rings
3 x garlic cloves, crushed well
1 x cups of green gram beansprouts
To make Sweet and Sour Sauce
2 x Tbsp white wine vinegar
4 x Tbsp of water
2 x Tbsp Toasted Sesame Oil
1 x Tbsp Dark Soy Sauce
2 x Tbsp clear honey
2 x Tbsp very good tomato ketchup
1 x tsp cornflour
2 x chicken stock cubes (I used KNORR), crumbled
First start making your sauce.
Combine all the above mentioned ingredients in a jug incl. the cornflour, which will slightly thicken the sauce. Set aside.
Heat up your Wok (or large frying pan) on medium flame, add oil and after 1 minute also the prepared chicken. Quickly brown the meat for maximum 3 minutes (keep stirring). Transfer with a slotted spoon into a small bowl and keep aside.
Into the same oil add the shallots and the ginger, stir for a couple of minutes only, after which you add your sauce and the mango.
Bring gently to the boil and continue simmering for another 2 minutes.
With this particular dish we like to alternate between long-grain basmati rice and Chinese noodles.
Qǐng xiǎngyòng = Enjoy your meal