Iron Plate Sizzled Chicken Recipe
Ingredients
| Chicken breast | 8 Ounce | |
| Salt | 1 Teaspoon | |
| Egg white | 1/3 | |
| Thick cornflour paste - 2 teaspoons | ||
| Mange-tout, broccoli, green pepper or any greens - 4 oz (115 g) | ||
| Carrot | 1 Small | |
| Oil | 1/2 Pint, seasoned | |
| Spring onion | 1 | |
| Fresh ginger root - 3-4 small bits | ||
| Soft brown sugar | 1/2 Teaspoon | |
| Teriyaki sauce | 1 Tablespoon | |
| Chinese rice wine - 1 teaspoon | ||
| Sesame oil - a few drops | ||
Directions
GETTING READY
1. To prepare the chicken cut it into slices about the size of large postage stamps, then mix with a pinch of salt, egg white and cornflour paste.
2. Top and tail the mange-tout or cut the other green vegetables into thin slices.
3. Cut the carrot into thin slices.
MAKING
4. Heat the iron-plate before you heat the oil in a preheated wok.
5. In the wok blanch the chicken for about 30 seconds until the color changes, remove and drain.
6. Pour off the excess oil, leaving about 1 tablespoon in the wok.
7. Add the spring onion, ginger and vegetables and stir-fry for about 1 minute.
8. Add the remaining salt and sugar followed by the chicken, stirring for a few times.
9. Blend well adding the Teriyaki sauce, wine, MSG (if using) and sesame oil.
SERVING
10. Bring the food on the hot iron-plate sizzling to the table
11. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
1. To prepare the chicken cut it into slices about the size of large postage stamps, then mix with a pinch of salt, egg white and cornflour paste.
2. Top and tail the mange-tout or cut the other green vegetables into thin slices.
3. Cut the carrot into thin slices.
MAKING
4. Heat the iron-plate before you heat the oil in a preheated wok.
5. In the wok blanch the chicken for about 30 seconds until the color changes, remove and drain.
6. Pour off the excess oil, leaving about 1 tablespoon in the wok.
7. Add the spring onion, ginger and vegetables and stir-fry for about 1 minute.
8. Add the remaining salt and sugar followed by the chicken, stirring for a few times.
9. Blend well adding the Teriyaki sauce, wine, MSG (if using) and sesame oil.
SERVING
10. Bring the food on the hot iron-plate sizzling to the table
11. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
Chef
