Ingredients :
8-10 oz skinless, boneless chicken breasts
1 tsp salt
1.2 egg white, slightly beaten
2 tbsps cornstarch paste
4 tbsps vegetable oil
6-8 small dried shitake mushrooms, soaked in hot water
4 oz canned sliced bamboo shoots
4 oz snow peas
1 scallion, cut into short sections
few small pieces of fresh ginger
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
few drops sesame oil
Method :
8-10 oz skinless, boneless chicken breasts
1 tsp salt
1.2 egg white, slightly beaten
2 tbsps cornstarch paste
4 tbsps vegetable oil
6-8 small dried shitake mushrooms, soaked in hot water
4 oz canned sliced bamboo shoots
4 oz snow peas
1 scallion, cut into short sections
few small pieces of fresh ginger
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
few drops sesame oil
Method :
Cut the chicken into thin strips, each about the size of an oblong postage stamp. Place in a bowl and mix with a pinch of salt, the egg white and the cornstarch paste. Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30 seconds, then remove with a slotted spoon and keep warm. Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute. Add the remaining salt, sugar and chicken. Blend, add the soy sauce and wine or sherry. Stir for another minute. Sprinkle with sesame oil and serve.
No comments:
Post a Comment