Sweet and sour chicken kidney is prepared with water chestnut, tomato and pineapple. Tossed with sweet and sour sauces.
300g chicken kidney
100g water chestnut
3 green onion
1 tbsp tomato sauce
3 tsp sugar
1 tsp vinegar
2 tbsp cornstarch dissolved with
1/4 cup water
Cut tomato, water chestnut and pineapple into small pieces.
Rinse chicken kidney, sliced and boil in hot water for 3 minutes.
Chop green onions.
Heat 2 tbsp cooking oil hot in wok, stir fry veggies for 2-3 minutes. Combine chicken kidney, well mixed.
Add potato sauce and sugar, stir around, thicken with cornstarch mixture. Cover and simmer until sauce is thicken.
Add vinegar and green onions 3 minutes before serving!