Chicken sweet sour XL

Chicken sweet sour xl
Makes: 35 portions
Prep time:
Cook time:
Total time:
  • 2.5 kg chicken
  • 50 gr ginger powder
  • 50 gr ground coriander
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1 kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
  • 2.5 kg rice
  • 40 gr fresh coriander
  1. Dice the chicken and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn-starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the chicken in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the chicken and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce