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CHINESE RECIPES

CHICKEN with BROCCOLI and ALMONDS

GINGERED VEGETABLES


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CHICKEN with BROCCOLI and ALMONDS

Ingredients

2 Chicken joints

1 tsp salt

1 tsp ground ginger

2 tbsp cornflour

1 egg white beaten

3oz. Oil

4 broccoli spears, cut into small pieces

4oz blanched almonds (or roasted cashew nuts)

1 tsp sugar

2 tbsp light soy sauce

3 tbsp sherry (rice wine)

 

Method

  1. Bone the chicken and cut the flesh into cubes. Rub the cubes with the salt then the ground ginger and finally the cornflour. Place in a bowl and pour over the beaten egg white. Stir gently until all the pieces are coated.
  2. Heat the oil in a wok, when very hot add the chicken cubes and stir fry over a moderate heat for about 3 minutes. Remove chicken to warm plate.
  3. Add the broccoli and the nuts to the pan and stir fry for about 3 minutes. Return the chicken to the pan and blend together.
  4. Stir in the sugar, soy sauce and the sherry, cook for 2 minutes. Serve.

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GINGERED VEGETABLES

Ingredients

3 tbsp Oil

2" piece ginger

1 leek (white part only)

2 tsp cornflour mixed with 2 tbsp water

1 pepper

3oz bamboo shoots

4oz beansprouts

2oz chicken stock

2 tbsp soy sauce

1/2 tsp sugar

 

Method

  1. Peel and finely chop ginger. Thinly slice the leek on the diagonal. Chop the pepper, slice the bamboo shoots.
  2. Heat oil in a wok, add ginger and stir fry for 2 minutes. Stir in the other vegetable and stir fry for about 5 minutes.
  3. Pour over the stock, soy sauce and sugar and bring to the boil.
  4. Add the cornflour mixture and cook until the sauce thickens and becomes translucent.
  5. Serve.