Chicken Breast And Egg White Recipe
Ingredients
| 2 boneless chicken breasts, skin removed | ||
| Salt | 1 1/2 Teaspoon | |
| 2 egg whites, lightly beaten | ||
| Cornflour | 1 Tablespoon | |
| Sunflower oil | 4 Tablespoon | |
| 1 lettuce heart, separated into leaves | ||
| Root ginger slice | 1 , peeled, finely chopped | |
| Onion spring | 1 , finely chopped | |
| Green peas | 100 Gram | |
| Dry sherry | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
Directions
Cut the chicken in to small thin slices.
Mix them first with 1/2 tspn of the salt, then the egg white, then the cornflour.
Heat the oil in a preheated wok or frying pan over a moderate heat and stir-fry the chicken slices for about 30 seconds or until the flesh turns white.
Remove with a slotted spoon.
Increase the heat.
Add the lettuce leaves to the hot oil and stir-fry with another 1/2 tspn of the salt until limp, remove with a slotted spoon and use to line a serving dish.
Add the ginger and spring onion to the wok, then the sliced chicken and peas.
Stir in the remaining salt, wine or sherry and stir-fry for 1 minute, blending well.
Mix them first with 1/2 tspn of the salt, then the egg white, then the cornflour.
Heat the oil in a preheated wok or frying pan over a moderate heat and stir-fry the chicken slices for about 30 seconds or until the flesh turns white.
Remove with a slotted spoon.
Increase the heat.
Add the lettuce leaves to the hot oil and stir-fry with another 1/2 tspn of the salt until limp, remove with a slotted spoon and use to line a serving dish.
Add the ginger and spring onion to the wok, then the sliced chicken and peas.
Stir in the remaining salt, wine or sherry and stir-fry for 1 minute, blending well.
Chef
