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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Got this from BBCFood. It was really really yummy! It also boosted up my mood, because I'm currently studying for my exam this week. :D Ingredients:
1 lb boneless skinless chicken breast, cut into strips |
1 egg white |
2 teaspoons cornflour |
1 teaspoon salt |
2 teaspoons sesame oil |
1/2 cup vegetable oil, for frying |
2 lemons, juice and zest of, finely grated |
1/3 cup chicken stock |
2 tablespoons sugar |
1 tablespoon light soy sauce |
2 teaspoons shaoxing wine |
1 teaspoon olive oil |
3 garlic cloves, crushed |
1 -2 teaspoon chili flakes (1 tsp if you don't like it to be too spicy) |
1 teaspoon cornflour or 1 teaspoon arrowroot, mixed with 1 tsp water |
2 teaspoons sesame oil |
1 bunch scallion, shredded |
Directions:
1. Combine the egg white, cornflour, salt, 2 tsp sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
2. Heat oil in wok until hot. Add chicken and cook until it turns white (it takes about 5 minutes). Transfer to a bowl.
3. Wipe the wok clean and make the sauce. Add olive oil and garlic, cook until aromatic.
4. Add the stock, lemon juice, 2 tsp sesame oil, sugar, soy sauce and shaoxing. Bring to the boil.
5. Reduce heat and whisk in the cornflour or arrowroot mixture.
6. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
7. Add a little sesame oil as final seasoning and serve scattered with scallions. Serve with rice and steamed bok choy.
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