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280g boneless, skinless chicken breast,
cut into 1½-inch-long julienne
1 large egg white
1 tablespoon cornstarch
a pinch of salt
Vegetable oil, for passing through
Spinach:
5 cups Chicken stock, canned chicken
broth or water
One 250-g bag tender leaf spinach, well
rinsed
Sauce:
3 tablespoons Chicken stock or canned
chicken broth
2 tablespoons rice wine or dry sherry
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1 tablespoons sugar
Pinch of ground white pepper
1 tablespoon cornstarch
2 scallions, white and green parts,
trimmed and minced
4 garlic cloves, peeled and minced
2 teaspoons peeled and minced fresh
ginger
2 teaspoons hot bean paste
1 teaspoon hot chili oil
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Method:
Mix the chicken, egg white, cornstarch,
salt and 1 tablespoon of the vegetable oil in a medium bowl. Set
it aside. To prepare the spinach, bring the stock to a boil in a
medium saucepan over high heat. Add 1 tablespoon of the
vegetable oil, then the spinach and cook until the spinach turns
bright green, about 45 seconds. Drain thoroughly in a colander.
Spread the spinach on a serving platter and cover with aluminum foil
to keep warm. Heat a large wok over high heat. Add enough
vegetable oil to come 1 inch up the sides of the wok and heat it to
170°C. Add the chicken pieces, a few at a time, in small batches
and stir gently, keeping the pieces separate and cooking until the
chicken turns white, about 45 seconds. Using a wide wire-mesh
strainer, transfer the chicken to a colander to drain. Discard
all but 2 tablespoons of the oil from the wok. To begin the
sauce, mix the 3 tablespoons stock, rice wine, soy sauce, vinegar,
sugar and white pepper in a small bowl. Dissolve the cornstarch
in ⅓ cup cold water in another
small bowl. Set the bowls aside. Return the wok with the
oil to high heat and add the scallions, garlic and ginger.
Stir-fry until the garlic is fragrant, about 10 seconds. Add the
chicken stock mixture, hot bean paste and the cornstarch mixture and
bring to a boil, about 10 seconds. Return the chicken to the
wok, add the hot chili oil and stir-fry until the chicken is cooked
through, about 30 seconds. Pour on top of the spinach and serve
immediately.
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