| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Chinese |
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Chicken breasts; skinned and fat |
|
|
; completely removed |
| 450 |
g |
Natural low fat yoghurt |
| 1 |
tb |
Turmeric powder; up to 2 |
| 20 |
g |
Fresh ginger; roughly chopped, up |
|
|
; to 30 |
| 20 |
g |
Fresh coriander; roughly chopped, up |
|
|
; to 30 |
| 4 |
tb |
Hoisin Sauce |
| 1 |
md |
Green courgette; seeded and cut into |
|
|
; 2 inch length |
|
|
; strips |
| 1/2 |
|
Red pepper; quartered, seeded |
|
|
; and cut into 2 inch |
|
|
; length strips |
| 4 |
md |
Sized baby corn; sliced at an angle |
| 4 |
md |
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 |
ml |
Sesame oil |
| 50 |
g |
Bean shoots |
| 200 |
ml |
Light chicken stock or water |
| 50 |
ml |
Soy sauce |
| 2 |
tb |
Oyster sauce |
| 1 |
ts |
Thai fish sauce; (optional) |
| 2 |
tb |
Sake or white wine |
| 1/2 |
tb |
Ginger; finely chopped |
| 1 |
|
Knife tip garlic puree |
| 1 |
tb |
Cornflour mixed with 3tbsp water |
| 20 |
g |
Coriander; roughly chopped |
| 20 |
g |
Spring onions; finely sliced |
INSTRUCTIONS
STIR FRIED VEGETABLES
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 10 minutes.
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.
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