To Make the Roselle Sweet and Sour Sauce:
Take:
20-25 dried roselle petals
and boil them in:
180mls (6 fl.oz) of water
60mls (2 fl.oz) cider vinegar
1 tbsp sugar
for 10 minutes until water is deep red in colour.
Turn heat down to low to allow sauce to simmer and add:
2 tbsp cornstarch dissolved in 30mls (1 fl.oz) of water
stir mixture quickly and take off heat as soon as cornstarch has dissolved. Continue stirring for 2-3 minutes until sauce is smooth in texture.
To Make Chicken Bites:
Take:
2 pieces of chicken breast
and cut into 2cm (1 inch) thick slices.
Take a quart size saucepan and bring water to a rolling boil. Add cut chicken pieces a place a fitted lid on the pan. Simmer until cooked for about 3-5 minutes. Take cooked drained chicken and add the following spices:
1/4 tsp cinnamon powder
1/2 tsp cumin powder
salt and white pepper to taste
To make the batter, mix well:
1 cup of wheat flour
with 3/4 cups of water
salt to taste
Heat up a wok with:
vegetable oil, to 200c (400F)
and dip the cooke chicken pieces in the batter and fry until golden-brown in colour (4-5 minutes).
Can be eaten as an appetizer or a snack.
Serves 2.