Ginger Chicken with Water Chestnuts and Radish
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- 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
- 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
- cloves of garlic, sliced
- 300 g
- snow peas
- 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
1Using a fork, lightly beat eggwhites and a pinch of salt in a large bowl. Add chicken and stir to coat. Chill for 30 minutes.
2Heat 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.
3heat 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.
4Combine cornflower, rice wine, soy sauce, stock, sesame oil and 1 teaspoon water in a small bowl.
5Heat 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.
6Pour onto a serving dish and scatter radish, chestnut and candied ginger over chicken mixture. Serve with the steamed rice.