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Chicken Breast And Egg White

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  Salt 1 1⁄2 Teaspoon
  Lettuce heart 1 , separated into leaves
  Ginger root slice 1 , peeled and finely chopped (Fresh)
  Spring onion 1 , finely chopped
  Corn flour 1 Tablespoon
  Dry sherry 1 Tablespoon
  Sesame oil 1 Teaspoon
  Green peas 100 Gram
  Boneless chicken breasts 2 , skin removed
  Egg whites 2 , lightly beaten
  Sunflower oil 4 Tablespoon

Cut the chicken in to small thin slices.
Mix them first with 1/2 tspn of the salt, then the egg white, then the cornflour.
Heat the oil in a preheated wok or frying pan over a moderate heat and stir-fry the chicken slices for about 30 seconds or until the flesh turns white.
Remove with a slotted spoon.
Increase the heat.
Add the lettuce leaves to the hot oil and stir-fry with another 1/2 tspn of the salt until limp, remove with a slotted spoon and use to line a serving dish.
Add the ginger and spring onion to the wok, then the sliced chicken and peas.
Stir in the remaining salt, wine or sherry and stir-fry for 1 minute, blending well.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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