Name: Chicken Stir Fry
Ingredients: 1 lb Skinned and boned chicken breast; diced; 1 lg Courgette; trimmed and chopped; 1 Carrot; peeled and chopped; 1/2 Red pepper; chopped; 1/2 Yellow pepper; chopped; 4 oz Sugar snap peas; 1 Head pak choi; 4 Spring onions; chopped; 1 lg Egg white; 1 tb Rice wine or dry sherry; 1 ts Sea salt; 1 tb Cornflour; 1 1 inch piece fresh ginger; peeled and chopped; (1 to 2); 5 lg Garlic cloves; peeled; 2 tb Chinese salted black beans; 3/4 ts Dried red chilli flakes; 4 tb Groundnut oil for frying; 1/4 pt Chicken stock; 2 1/2 tb Soy sauce; 2 tb Rice wine or dry sherry; 2 1/2 tb Rice vinegar; 1 Pinches sugar; 2 pt Water; 2 tb Groundnut oil; 1 tb Cornflour dissolved in 1 1/2 tbsp cold; ; chicken stock or water

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese	Worrall tho, Worrall1	1	servings

INGREDIENTS

1	lb	Skinned and boned chicken breast; diced
1	lg	Courgette; trimmed and chopped
1		Carrot; peeled and chopped
1/2		Red pepper; chopped
1/2		Yellow pepper; chopped
4	oz	Sugar snap peas
1		Head pak choi
4		Spring onions; chopped
1	lg	Egg white
1	tb	Rice wine or dry sherry
1	ts	Sea salt
1	tb	Cornflour
1		1 inch piece fresh ginger; peeled and chopped
		(1 to 2)
5	lg	Garlic cloves; peeled
2	tb	Chinese salted black beans
3/4	ts	Dried red chilli flakes
4	tb	Groundnut oil for frying
1/4	pt	Chicken stock
2 1/2	tb	Soy sauce
2	tb	Rice wine or dry sherry
2 1/2	tb	Rice vinegar
1		Pinches sugar
2	pt	Water
2	tb	Groundnut oil
1	tb	Cornflour dissolved in 1 1/2 tbsp cold
		; chicken stock or water

INSTRUCTIONS

SAUCE
TO VELVET THE CHICKEN
THICKENING
In a bowl mix the egg white, 1tbsp of rice wine or sherry, 1tbsp
cornflour and the salt and whisk together. Add the chicken and mix
with your hands, then leave for 3-4 hours or overnight.
Bring a pan of water to the boil, add some groundnut oil then the
chicken and cook for just 90 seconds. Do this immediately before you
are ready to stir fry.
Put the chilli, black beans and garlic and mix in a food processor
until roughly chopped. In a separate bowl mix the chicken stock, soy
sauce, rice wine, rice vinegar and sugar to make the sauce.
Heat a wok, add the groundnut oil and heat then add the bean mixture
and stir. Add the chicken and stir quickly to coat in the oil. Next
add the chopped courgettes, carrots and peppers. Stir until all the
ingredients are coated, then add the pak choi, pour in the aromatic
sauce and bring to the boil.
When the sauce is boiling, add the sugar snap peas and spring onions
and stir for 2 minutes. Just before serving, fold in the water and
cornflour mix to thicken.
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