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| Stir-Fried
Chicken Slices with Mangetout (Shanghai) |
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| 450 g (1 lb)
chicken breasts, skinned and cut into thin slices salt pinch of freshly ground white pepper pinch of MSG 4 tablespoons vegetable oil, plus 1 teaspoon 1 teaspoon cornflour 1 egg white 225 g (8 oz) mangetout, stringed and cut in half on a slant 25 g (1 oz) petits pois 1 teaspoon sesame oil 1. Marinate the chicken breast slices in the mixed 1/2 teaspoon salt, white pepper, MSG, 1 teaspoon vegetable oil, cornflour, and egg white for 30 minutes. 2. Heat 1 tablespoon of cooking oil in a wok. Drop in the managetout with a pinch of salt and stir-fry until they are cooked slightly yet still crunchy. Transfer to a warmed serving dish and reheat the wok. 3. Add the remaining vegetable oil, and when hot add the chicken slices. Separate the slices, and stir-fry gently until the chicken slices change to a white colour. Drop in the petits pois and stir all together for about 1 minute. Take the wok off the heat and stir in the teaspoon of sesame oil. Toss together and then arrange on the serving dish. Serve immediately. |
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