Chicken Breast And Egg White
|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.