| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Chinese | Cooks, Home, Ideal | 4 | Servings |
INGREDIENTS
| 4 | Chicken breasts, skinned and | |
| fat | ||
| completely removed | ||
| 450 | g | Natural low fat yoghurt |
| 1 | T | Turmeric powder, up to 2 |
| 20 | g | Fresh ginger, roughly |
| chopped up | ||
| to 30 | ||
| 20 | g | Fresh coriander, roughly |
| chopped up | ||
| to 30 | ||
| 4 | T | Hoisin Sauce |
| 1 | Green courgette, seeded and | |
| cut into | ||
| 2 inch length | ||
| strips | ||
| 1/2 | Red pepper, quartered | |
| seeded | ||
| and cut into 2 inch | ||
| length strips | ||
| 4 | Sized baby corn, sliced at | |
| an angle | ||
| 4 | Sized shitaki mushrooms | |
| destalked and | ||
| sliced | ||
| 100 | g | Mange gout, cut in half at |
| an | ||
| angle | ||
| 1 | Baby pak choy or Chinese | |
| cabbage cut at an angle | ||
| into 2 inch pieces | ||
| 50 | Sesame oil | |
| 50 | g | Bean shoots |
| 200 | Light chicken stock or water | |
| 50 | Soy sauce | |
| 2 | T | Oyster sauce |
| 1 | t | Thai fish sauce, optional |
| 2 | T | Sake or white wine |
| 1/2 | T | Ginger, finely chopped |
| 1 | Knife tip garlic puree | |
| 1 | T | Cornflour mixed with 3tbsp |
| water | ||
| 20 | g | Coriander, roughly chopped |
| 20 | g | Spring onions, finely sliced |
| minutes. |
INSTRUCTIONS
Combine the yoghurt, turmeric, ginger and coriander. Add the chicken breasts and marinate the chicken breasts in the fridge covered for 24 hours. Remove as much of the yoghurt from the chicken breast as possible, season with salt and pepper, place on a hot grill, griddle or oven grill and cook on both sides, brushing on the hoisin sauce after being sealed and turned. The breasts should be ready cooked after about In the meantime, after having prepared all the vegetables and ingredients for the stir fry, heat a wok or large frying pan and add the sesame oil. When the oil starts to smoke add the vegetables in the sequence mentioned, occasionally stirring or tossing to prevent burning. Continue for two minutes, then add the ingredients for the sauce again in the sequence mentioned up to the garlic puree and thicken slightly with the cornflour. You may not use all the cornflour mix. Finally add the coriander and spring onions and serve immediately in a deep plate with the sliced chicken breast on top. The whole stir frying process should take no longer than 3 minutes with the vegetables still crispy. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 98
Total Fat: 11g
Cholesterol: 17.6mg
Sodium: 803.4mg
Potassium: 238.7mg
Carbohydrates: 15.9g
Fiber: 4.9g
Sugar: 5.3g
Protein: 5.4g