Spicy Slippery Chicken Recipe |
Ingredients: Serves 4 |
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 |
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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