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CHICKEN with BROCCOLI and ALMONDS

GINGERED VEGETABLES

2 tbsp cornflour

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.

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.