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Fish Flavored Chicken

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  Chicken breast 1
  Egg white 1⁄2
  Salt 1⁄2 Teaspoon
  Chinese rice wine 1 Tablespoon
  Tapioca starch 1 Teaspoon
  Snow peas 1⁄2 Pound
  Dried red pepper 1⁄4 Teaspoon, chopped
  Light soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  White rice vinegar 1 Teaspoon
  Vegetable oil 7 Tablespoon
  Sugar 1⁄2 Teaspoon
  Ginger root 2 Teaspoon, finley minced
  Scallion stalk 1 , finely chopped
  Garlic 1 Clove (5 gm), chopped

Slice the chicken into slices 1/8 inch (3 mm) thick and about 2 inches (5 cm) long, then shred the slices into strips 2 inches (5 cm) long.
Marinate with egg white, salt, wine, and tapioca starch for at least 30 minutes.
Rinse and then shred the snow peas.
Combine the sauce ingredients in a small bowl.
Heat 2 Tbs oil in wok.
Stir fry the shredded snow peas for a few seconds.
Then season with 1/2 tsp sugar and 1/2 tsp salt and splash in the rice wine.
Mix well.
Dish out to a serving plate.
Heat the wok very hot; add 5 Tbs oil, then stir in the shredded chicken.
Stir fry until the chicken separates into pieces.
Remove chicken with a strainer.
Heat the same wok with the remaining oil.
Add the ginger, scallion, and garlic.
Stir fry for a few seconds, then add the cooked chicken.
Mix the sauce mixture well and pour over the chicken.
Stir over high heat until it coats the chicken with a clear glaze.
Dish onto the snow peas.

Recipe Summary

Side Dish
Stir Fried

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Sauceress's picture
Fish Flavored Chicken Recipe