Chicken And Chinese Cabbage Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Chicken | 125 Gram | |
| Sherry | 1 Teaspoon (Marinade:) | |
| Ginger | 1 Teaspoon, grated (Marinade:) | |
| Egg white | 2 Teaspoon (Marinade:) | |
| Pinch salt, pepper | ||
| Chinese Cabbage | 250 Gram (Marinade:) | |
| Dried mushrooms | 2 , soaked (Marinade:) | |
| Bamboo shoots | 60 Gram (Marinade:) | |
| Chicken stock | 6 Tablespoon (Seasoning sauce:) | |
| Sherry | 2 Tablespoon (Seasoning sauce:) | |
| Ginger | 1 Teaspoon, grated (Seasoning sauce:) | |
| Salt | To Taste (Seasoning sauce:) | |
| Cornflour | 1 1/2 Teaspoon (Thickening paste:) | |
| Water | 2 Teaspoon (Thickening paste:) | |
Directions
Cut the chicken into slices and marinate for 30 minutes.
Slice the bamboo shoots and the pre-soaked mushrooms.
Wash and tear the cabbage into 5-cm (2-in) pieces.
Deep-fry the chicken for 2 minutes, remove and drain.
Heat tablespoons of oil and stir-fry the mushrooms, bamboo shoots and cabbage for 30 seconds.
Add the seasoning sauce and the chicken and bring to the boil, then reduce heat and simmer for 5 minutes.
Add the cornflour paste, allow liquid to thicken, adjust the seasoning and serve.
Slice the bamboo shoots and the pre-soaked mushrooms.
Wash and tear the cabbage into 5-cm (2-in) pieces.
Deep-fry the chicken for 2 minutes, remove and drain.
Heat tablespoons of oil and stir-fry the mushrooms, bamboo shoots and cabbage for 30 seconds.
Add the seasoning sauce and the chicken and bring to the boil, then reduce heat and simmer for 5 minutes.
Add the cornflour paste, allow liquid to thicken, adjust the seasoning and serve.
Chef
