ingredients
serves 4.
12 oz (350g) breast of chicken
12 oz (350g) white cabbage
6 spring onions
2 level tsp cornflour
2 tbsp sherry
2 tbsp corn oil
salt
Black pepper
1 green pepper, seeded and thinly sliced
8 oz (225g) bean sprouts
1 clove of garlic, crushed
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) hot water
2 tbsp soy sauce
method
1. Slice the chicken into fine pencil thin strips about 2 in. (5cm) long.
2. Shred the cabbage finely. Cut the spring onions into 2 in. (5 cm) lengths. Blend the cornflour with the sherry.
3. Heat the oil in a wok or large heavy saucepan until very hot. Season the chicken with salt and freshly ground pepper, add to the pan and cook over fierce heat for 1 minute, constantly tossing and moving the chicken about the pan.
4. Lift it out with a slotted spoon and arrange on a plate.
5. Reheat the wok or pan and add the cabbage, green pepper, bean sprouts, spring onions and garlic. Cook for 3-4 minutes, tossing constantly.
6. Return the chicken to the pan. Crumble the bouillon cube in the hot water, stir and add to the pan with the soy sauce and blended cornflour. Cook for at least 1 minute or until the liquid is creamy and the vegetables are still crisp.
7. Taste and check seasoning.
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