Chicken With Green Peas
|Chicken breast||3 Tablespoon|
|Cooked peas||3 Tablespoon, cooked barely|
|Peanut oil||1 Tablespoon|
|Onion||1 Small, sliced|
|Ginger sherry||1⁄4 Teaspoon|
|Chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Salt||1 Pinch (Small Pinch)|
|Sugar||1 Pinch (Small Pinch)|
|Monosodium glutamate||1 Pinch (Small Pinch, Ve-Tsin)|
|Soy sauce||1⁄2 Teaspoon|
|Cornflour||1 Teaspoon (Leveled)|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Cut the chicken into pieces the size of butter beans.
Have ready the barely cooked peas. (If they are frozen, they need only be defrosted.) Heat the oil in a frying-pan and for 1 minute quickly cook the onion in it.
Add and cook the chicken pieces for 1/2 minute.
Next, add the sherry, stock, seasonings, soy sauce and peas and cook all together for 3-4 minutes.
Stir in the cornflour, blended with the water, and keep the mixture moving while it cooks for a further 1 1/2 minutes.