Ramadan is a time of reflection, and also a time where family and friends gather together to break the daily fast, and share meals together.
This Ramadan Season we've curated a collection of recipes from some of the region's award-winning chefs and mocktail masters share the secret recipes behind much-loved dishes, Ramadan Tent specials, and refreshing, flavourful drinks from some of the most revered restaurants in the region. We think that each recipe you try from this selection will be a hit with your friends and family, and even better, you'll look like a complete pro in the kitchen.
Wok-Fried Chicken with Peach in Sweet & Sour Sauce
Shang Palace, the signature Chinese dining experience at Shangri-La Dubai and a cornerstone of the Shangri-La Group, brings a legacy of hand-crafted and authentic Cantonese flavours to the city, in dishes that have been perfected over half a century. Overseeing this culinary tradition is Chef Peter Lau, a celebrated master with more than two decades in the hospitality industry. This Wok-Fried Chicken with Peach in Sweet & Sour Sauce is a beloved dish at Shang Palace, an Chef Lau's signature dish, and it is sure to delight those who try to recreate it with the recipe below.
Ingredients for the Chicken:
- 200g of fresh chicken thighs, cut into cubes
- 2g of salt
- 2g of sugar
- 1/2 an egg
- 100g of potato starch
- 500g of neutral oil, either vegetable or canola
- 5g red bell pepper, cut into diamond shape
- 5g green bell pepper, cut into diamond shape
- 5g of white onion, cut into diamond shape
- 15g of fresh peach, cut into diamond shape
Ingredients for the Sauce:
- 150ml of water
- 25g of ketchup
- 12g of tomato chilli sauce, Maggi brand for example
- 15g of plum sauce
- 2g of salt
- 50g of sugar
- 15g of rice vinegar
- 2ml of lemon juice
Cooking Method:
- Prepare the Chicken: Cut the chicken thighs into 2x2 cm cubes. In a bowl, marinate the chicken cubes with salt, sugar, and egg, then coat with potato starch. Set aside.
- Fry the Chicken: Heat the wok until it is dry, then add the oil. Heat over medium heat until it reaches 170°C. Fry the chicken in batches, ensuring each piece is golden and crispy. Once fried, remove the chicken from the wok and set it aside.
- Make the Sauce: Pour all the sauce ingredients (water, ketchup, tomato chilli sauce, plum sauce, salt, sugar, rice vinegar, and lemon juice) into the wok. Let the sauce simmer until it thickens.
- Combine and Coat: Add the bell peppers, onion, and peach into the wok with the sauce. Stir gently before adding the fried chicken. Toss everything together until evenly coated in the sauce.
- Serve: Garnish with fresh coriander leaves and serve immediately paired with steamed rice or noodles for a complete meal.
About the Chef
Beginning his culinary career at just 17, Chef Peter Lau could hardly have foreseen the trajectory that would lead him to become a celebrated, award-winning chef, crafting exquisite dishes for a discerning global clientele including royalty and celebrities. His extensive experience of over 30 years in international kitchens, specialising in Cantonese and Szechuan traditions, is rooted in a deep respect for his culture and a commitment to authenticity. Chef Lau characterises his cuisine as "traditional in taste and contemporary in design," a deliberate marriage of a thousand years of Chinese culinary heritage with the demands of the modern palate, evident in his flavours, presentation, and innovative approach. His culinary passion is an enduring obsession with perfection, fuelled by the desire to share his love for food through an unexpected yet harmonious combination of technique, meticulous research, and exceptional ingredients. And under Chef Lau's instruction, the Shang Palace Dubai has been recognised multiple times by the Michelin Guide.
