Ginger Chicken With Water Chestnuts And Radish Recipe

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Ginger Chicken with Water Chestnuts and Radish

Pam Taylor-MacKenzie

By
@mackamum

We enjoy having this dish on a hot summer day.


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Serves:

4

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2
egg whites
700 g
chicken breast fillet, thinly slices crossways
2 1/2
inch piece of ginger...half very finely sliced, half cut into thin matchsticks
1/4 c
white sugar
2 tsp
cornflour
1/3 c
shaoxing wine (chinese rice wine) or dry sherry
1/3 c
light soy sauce
1/4 c
chicken stock
1 tsp
sesame oil
1 Tbsp
peanut oil
2
cloves of garlic, sliced
300 g
snow peas
4-5
red radishes, thinly sliced
227 g
can water chestnuts, drined, finely sliced
1 c
uncooked rice. steamed to make 3 cups steamed rice, to serve

Directions Step-By-Step

1
Using a fork, lightly beat eggwhites and a pinch of salt in a large bowl. Add chicken and stir to coat. Chill for 30 minutes.
2
Heat sliced ginger, sugar and 1/2 cup water in a small pan on high. Bring to a boil. Reduce heat to medium. Simmer for 10 minutes, until syrup is thick and ginger is tender. Remove from heat.
3
heat 4 cups water in a pan on high heat. Bring to a boil. Drain chicken. Add to boiling water. Cook, stirring once, for 1 minute, until white. Drain immediately. Pat dry with a paper towel.
4
Combine cornflower, rice wine, soy sauce, stock, sesame oil and 1 teaspoon water in a small bowl.
5
Heat peanut oil in a wok on medium. Stir-fry garlic and ginger matchsticks for 30 seconds, until fragrant. Add snow peas and stir-fry for 1 minute., until bright green. Add chicken and sir-fry for 30 seconds, until heated through. Remove from heat.
6
Pour onto a serving dish and scatter radish, chestnut and candied ginger over chicken mixture. Serve with the steamed rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy