Quick-Fried Chicken Cubes in White Sauce recipe
ingredients
4 Chicken breasts, boned
1/4 tsp Ground ginger
Salt and pepper to taste
1 Tbs Cornflour (cornstarch)
1 Tbs Butter
2 Tbs Vegetable oil
125 g (4 oz) Small shelled shrimps
1 Small red pepper, pith and seeds removed and cut into 1 cm (1/2 in) lengths
1/4 Cucumber, halved and cut into 1 cm (1/2 in) lengths
1/4 tsp Ground ginger
Salt and pepper to taste
1 Tbs Cornflour (cornstarch)
1 Tbs Butter
2 Tbs Vegetable oil
125 g (4 oz) Small shelled shrimps
1 Small red pepper, pith and seeds removed and cut into 1 cm (1/2 in) lengths
1/4 Cucumber, halved and cut into 1 cm (1/2 in) lengths
for the sauce
75 ml (3 fl oz) 3/8 cup Chicken stock
1 Tbs Butter
50 ml (2 fl oz) 1/4 cup Dry white wine
1 Tbs Cornflour (cornstarch), blended with 4 Tbs water
125 ml (4 floz) 1/2 cup Single (light) cream
1 Tbs Butter
50 ml (2 fl oz) 1/4 cup Dry white wine
1 Tbs Cornflour (cornstarch), blended with 4 Tbs water
125 ml (4 floz) 1/2 cup Single (light) cream
method
1. Cut the chicken breasts into small cubes and rub them with ginger, seasoning and cornflour (cornstarch).
2. Melt the butter with the oil in a large frying-pan. Add the chicken cubes and stir-fry for 30 seconds. Add the shrimps, pepper and cucumber to the pan and stir-fry the mixture for 2 minutes. Remove from the heat.
3. To make the sauce, pour the stock into a small saucepan and bring to the boil. Stir in the butter and wine and cook until the butter has melted. Reduce the heat to low and add the cornflour (cornstarch) mixture, stirring constantly. Simmer for 2 minutes, or until the sauce has thickened. Stir in the cream. Remove from the heat and pour the sauce into the frying-pan. Return the pan to moderate heat and cook, turning the meat and vegetables over in the sauce, for 2 minutes.
4. Transfer the mixture to a warmed serving dish and serve at once.
2. Melt the butter with the oil in a large frying-pan. Add the chicken cubes and stir-fry for 30 seconds. Add the shrimps, pepper and cucumber to the pan and stir-fry the mixture for 2 minutes. Remove from the heat.
3. To make the sauce, pour the stock into a small saucepan and bring to the boil. Stir in the butter and wine and cook until the butter has melted. Reduce the heat to low and add the cornflour (cornstarch) mixture, stirring constantly. Simmer for 2 minutes, or until the sauce has thickened. Stir in the cream. Remove from the heat and pour the sauce into the frying-pan. Return the pan to moderate heat and cook, turning the meat and vegetables over in the sauce, for 2 minutes.
4. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
4 servings
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