Mon, 27 January 2020
Joe will be putting his own twist on a famous Asian dish with his very own Cantonese Style Chicken with Vegetables
INGREDIENTS
240 ml chicken stock
3 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
4 teaspoon sesame oil
1 tablespoon cornflour
360g raw skinless chicken breast fillets — cut into thin slithers
1 red pepper — deseeded and cut into thin strips
16 sugar snap peas — halved
10 fresh baby corn — halved
50g finely grated fresh ginger
2 scallions — thinly sliced
2 garlic cloves — minced
METHOD
1) MIX together the stock, soy sauce, oyster sauce, Chinese rice wine, and 1 tsp of sesame oil in a small bowl.
2) MIX the cornflour to a paste with 2 tablespoons water in another small bowl.
3) HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the remaining sesame oil and stir-fry the chicken for 4 minutes.
4) REMOVE the chicken from the wok and set aside on a plate.
5) HEAT the remaining oil in the wok and stir-fry the red pepper and green beans for 4 minutes.
6) ADD the corn, ginger, scallions and garlic and stir-fry for 1 minute.
7) RETURN the cooked chicken to the wok then, stirring continuously, add the sauce mixture and cornflour paste.
8) COOK for 30 seconds to heat through, then serve with rice or noodles.
