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Iron Plate Sizzled Chicken

Chinese.wok's picture
Ingredients
  Chicken breast fillet 8 Ounce (225 Gram)
  Salt 1 Teaspoon
  Egg white 1⁄3
  Cornflour paste 2 Teaspoon (Thick)
  Mange-tout/Broccoli / green pepper / any greens 4 Ounce (115 Gram)
  Carrot 1 Small
  Seasoned oil 1⁄2 Pint (300 Milliliter)
  Spring onion 1 , cut into short sections
  Ginger root pieces 4 Small (Fresh)
  Soft brown sugar 1⁄2 Teaspoon
  Teriyaki sauce 1 Tablespoon
  Chinese rice wine 1 Teaspoon
  Sesame oil 3 Drop
Directions

GETTING READY
1. To prepare the chicken cut it into slices about the size of large postage stamps, then mix with a pinch of salt, egg white and cornflour paste.
2. Top and tail the mange-tout or cut the other green vegetables into thin slices.
3. Cut the carrot into thin slices.

MAKING
4. Heat the iron-plate before you heat the oil in a preheated wok.
5. In the wok blanch the chicken for about 30 seconds until the color changes, remove and drain.
6. Pour off the excess oil, leaving about 1 tablespoon in the wok.
7. Add the spring onion, ginger and vegetables and stir-fry for about 1 minute.
8. Add the remaining salt and sugar followed by the chicken, stirring for a few times.
9. Blend well adding the Teriyaki sauce, wine, MSG (if using) and sesame oil.

SERVING
10. Bring the food on the hot iron-plate sizzling to the table
11. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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