CHICKEN PORK MANGO TRIO

CHICKEN PORK MANGO TRIO

Makes 8 servings

Ingredients
1/2 kilo MAGNOLIA CHICKEN BREAST FILLET, cubed
1/2 kilo MONTEREY PORK TENDERLOIN, cubed
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 to 2/3 cup water
2 tbsp chicken marinade (store-bought)
MAGNOLIA NUTRI-OIL for frying
1 tbsp ginger, sliced into strips
4 tsp premium soy sauce
3 tbsp brown sugar
1 tbsp cornstarch
1 pc chicken bouillon cube
1 cup water
1 tsp sesame oil
2 tbsp chopped spring onions
2 pc ripe mangoes, peeled and cut into strips



Procedure
Mix flour, cornstarch, water and chicken marinade in a bowl. Mix well to form a smooth batter.

Dip chicken and pork pieces and deep fry in hot oil. Drain and set aside.

Remove oil from pan and leave about 1/4 cup only. Stir fry ginger. Add the rest of the
ingredients and let boil. Reduce heat to a simmer and add cooked chicken and pork.
Remove from heat and stir in mangoes and spring onions. Serve with warm cooked rice.