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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
Who says healthy food has to be worthy? This lovely steamed trout recipe is packed with freshness and flavour and is a real treat for two.
A quick and easy stir-fry recipe packed with flavour and low in fat.
Stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained.
Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.
A perfect accompaniment to Chinese Stir-fried Chicken with Shiitake Mushrooms and Sprouting Brocolli
Flavour, texture, colour…this South-East Asian classic has it all! Delia was given the recipe by one of China's most legendary restaurateurs, so we just know it is authentic and terrific.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
Most Popular recipes
23 May 2015 02:57
Jersey royal potatoes
21 May 2015 19:18
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
21 May 2015 15:50
01 Mar 2015 15:04
20 May 2015 17:37
16 May 2015 20:21