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1/4 [[egg]] white<br />
 
1/4 [[egg]] white<br />
 
1 tablespoon thick [[cornstarch|cornflour]]/[[cornstarch]] paste - (1 part [[cornstarch|cornflour]] with 1.2 parts cold [[water]])<br />
 
1 tablespoon thick [[cornstarch|cornflour]]/[[cornstarch]] paste - (1 part [[cornstarch|cornflour]] with 1.2 parts cold [[water]])<br />
about 1/2 pint (300 ml) seasoned [[oil]] (see below) <br />
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about 1/2 pint (300 ml) seasoned [[oil]] (see below)<br />
 
1/2 teaspoon finely chopped [[garlic]] (optional)<br />
 
1/2 teaspoon finely chopped [[garlic]] (optional)<br />
 
1 tablespoon thinly shredded [[ginger|fresh ginger]] root<br />
 
1 tablespoon thinly shredded [[ginger|fresh ginger]] root<br />
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[[Category:American Chinese Meat Dishes]]
 
[[Category:American Chinese Recipes]]
 
 
[[Category:Mung bean sprout Recipes]]
 
[[Category:Mung bean sprout Recipes]]
 
[[Category:Chicken Recipes]]
 
[[Category:Chicken Recipes]]

Revision as of 01:38, 18 July 2010


Description

Serves 4

Ingredients

4 - 6 ounces (115 - 175 grams) Chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste - (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) Sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil

Directions

Mix the Chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and Sugar, blend well, then add the Chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

How to season vegetable oil: Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 - 3 small pieces of ginger root.

In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces. Then store the seasoned oil in a container.