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Chicken with Beansprouts
Method
- Thinly shred the chicken and mix with a pinch of salt, the egg white and cornflour paste.
- Heat the oil in a preheated wok and stir-fry the chicken for about one minute, stirring to separate the shreds. remove with a slotted spoon and drain on paper towels.
- Pour off the oil, leaving about two table spoons on the wok.
- Add all the vegetables except the bean sprouts and stir-fry for about 2 minutes, then add the bean sprouts and stir for a few seconds.
- Return the chicken to the wok with the remaining salt, sugar, soy sauce and wine.
- Blend well and add the stock or water.
- Sprinkle with the sesame oil and serve at once.
Ingredients:
125 g / 4oz - chicken breast fillet, skinned
1 tsp - salt
1/4 - egg white, lightly beaten
2 tsp - cornflour paste
about 300 ml / 1/2 pint / 1 1/4 cups - vegetable oil
1 - small onion, thinly shredded
1 - small green pepper, cored, de-seeded, and thinly shredded
125 g / 4 oz / 2 cups - fresh bean sprouts
1/2 tsp - sugar
1 tbsp - light soy sauce
1 tsp - rice wine or dry sherry
2 to 3 tbsp - chinese stock
a few drops sesame oil
chilli sauce, to serve
125 g / 4oz - chicken breast fillet, skinned
1 tsp - salt
1/4 - egg white, lightly beaten
2 tsp - cornflour paste
about 300 ml / 1/2 pint / 1 1/4 cups - vegetable oil
1 - small onion, thinly shredded
1 - small green pepper, cored, de-seeded, and thinly shredded
125 g / 4 oz / 2 cups - fresh bean sprouts
1/2 tsp - sugar
1 tbsp - light soy sauce
1 tsp - rice wine or dry sherry
2 to 3 tbsp - chinese stock
a few drops sesame oil
chilli sauce, to serve
RECIPES BY REHANA KHAMBATY
