Chinese Stir-fried Chicken with Broccoli and Mushrooms
Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.
|1 small chicken breast weighing approximately 6 oz (175 g)|
|1½ oz (40 g) broccoli or calabrese florets|
|3 oz (75 g) mushrooms, cut in slices through the stalks|
|1 level dessertspoon cornflour|
|1 dessertspoon soy sauce|
|1½ tablespoons oil|
|1 small onion, chopped small|
|1 clove of garlic, chopped|
|1 level teaspoon grated fresh root ginger|
|½ level teaspoon salt|
|2 tablespoons sherry|
|2 spring onions, finely chopped|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 7 inch (18 cm) frying-pan, or a wok.|
This recipe is from Delia's One is Fun
First of all remove the skin and any bone from the chicken breast, and cut it into small pieces (approx 1 x ½ inch, 2.5 x 1 cm).
Then place the pieces in a small bowl, sprinkle them with the cornflour and mix well, using your hands, until all the pieces are well coated.
Next sprinkle in the soy sauce and mix again until they've all been coated with that too.
Cover the bowl and leave it in a cool place for 30 minutes.
Then remove them to a plate and keep warm.
Put a lid on the pan and cook for a further minute.
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