Chicken And Chinese Cabbage
|Chicken||4 Ounce (125 Gram)|
|Ginger||1 Teaspoon, grated|
|Egg white||2 Teaspoon|
|Chinese cabbage/Savoy cabbage||8 Ounce (250 Gram)|
|Dried mushrooms||2 , soaked|
|Bamboo shoots||2 Ounce (60 Gram)|
|Chicken stock||6 Tablespoon|
|Cornflour||1 1⁄2 Teaspoon|
Cut the chicken into slices and marinate for 30 minutes.
Slice the bamboo shoots and the pre-soaked mushrooms.
Wash and tear the cabbage into 5-cm (2-in) pieces.
Deep-fry the chicken for 2 minutes, remove and drain.
Heat tablespoons of oil and stir-fry the mushrooms, bamboo shoots and cabbage for 30 seconds.
Add the seasoning sauce and the chicken and bring to the boil, then reduce heat and simmer for 5 minutes.
Add the cornflour paste, allow liquid to thicken, adjust the seasoning and serve.