025kgs of creamy chicken mushroom soup (PnP/Knorr)
0050kgs black pepper powder.
050kgs white sugar
020kgs barbeque spice
010kgs fine salt
060ltr vinegar (white/apple cider).
050ltr lemon juice
0.020lt vegetable oil
Method
Precook diced chicken breasts in a pot for 8-10 minutes at 120°C with 200mls of water.
Once breasts are fully cooked drain the stock into a holding jug,
Add salt and vegetable oil to the breasts and stir fry the breasts for 2-3 minutes, ensure that they the breasts remain soft and tender, add barbeque spice and black pepper for seasoning.
In a separate pot cook your creamy mushroom soup as instructed on the packet.
Add the diced onion, pineapple, red and green pepper to the juicy breasts and continue to stir fry for another minute.
Now your dish begins to look like a stir fry but it’s not yet complete.
Add sugar, vinegar and lemon juice into the stir fry and top this up with the creamy chicken soup.
