Serves 4
Ingredients:
• 19 and 1/2oz (600g) skinless, boneless chicken breasts
• 1/4oz (10g) fresh ginger root
• 2 cloves garlic
• 2oz (60g) spring onions
• 5oz (150g) green beans
• 4oz (120g) green peppers
• 3oz (90g) mangetout
• 3oz (90g) celery
• 3oz (90g) peas (frozen)
• 1 green chilli
• 5fl oz (150ml) chicken stock
• 2tbsp (30ml) sweet chilli sauce
• 2tbsp (30ml) light soy sauce
• Salt as desired
• Freshly ground pepper as desired
• 1/4tsp (1ml) cornflour
• 1tbsp (15ml) finely chopped coriander leaves
• 3tbsp (45ml) peanut oil
• Coriander leaves for garnishing
Preparation:
1. Cut the chicken breast into approximately 1/2in (1cm) cubes.
2. Peel and finely dice the ginger and garlic. Trim the spring onions and cut into approximately 1 and 1/4in (3cm) lengths, slightly at an angle.
3. Cut off the eds of the beans and cut these also into 1 and 1/4in (2 and 1/2cm) lengths. Quarter the pepper, remove the stalk, seeds and white inner ribs and cut the flesh into the strips. Cut off the ends of the mangetout and either leaves whole or halve crossways. Trim the celery, pull off any threads and slice thinly crossways. Halve the chilli, remove the stalk, seeds and white inner ribs and finely dice the flesh.
4. Mix the chicken stock, chilli sauce, soy sauce, salt, pepper and cornflour together in a bowl.
5. Heat the oil in a wok, add the meat and fry for 2 minutes over a high heat, Add the ginger and garlic, reduce the heat and fry for a further 2 minutes.
6. Add the spring onions, beans, peppers, celery and the chicken stock mixture, put on a lid and cook for 2-3 minutes more.
7. Add the mangetout, peas and chilli and cook everything for 2-3 more minutes, tossing frequently, Season once more.
8. Add the chopped coriander leaves. Garnish with coriander leaves and serve.
This Main Course recipe was published in 'Chinese Cuisine - p18'
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