Fu-yung Chicken recipe
information
Because the egg whites mixed with milk are deep fried in a wok, they have prompted some imaginative cooks to refer to this dish as "Deep Fried Milk"!
ingredients
175 g (6 oz) chicken breast fillet, skinned
5 ml (1 tsp) salt
4 egg whites, lightly beaten
15 ml (1 tbsp) cornflour paste
30 ml (2 tbsp) milk
vegetable oil, for deep frying
1 lettuce heart, separated into leaves
about 120 ml (4 fl oz) 1/2 cup stock
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) green peas
few drops sesame oil
5 ml (1 tsp) minced ham, to garnish
5 ml (1 tsp) salt
4 egg whites, lightly beaten
15 ml (1 tbsp) cornflour paste
30 ml (2 tbsp) milk
vegetable oil, for deep frying
1 lettuce heart, separated into leaves
about 120 ml (4 fl oz) 1/2 cup stock
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) green peas
few drops sesame oil
5 ml (1 tsp) minced ham, to garnish
method
1. Finely mince the chicken meat, then mix with a pinch of the salt, the egg whites, cornflour paste and milk. Blend well until smooth.
2. Heat the oil in a very hot wok, but before the oil gets too hot, gently spoon the chicken and egg white mixture into the oil in batches. Do not stir, otherwise it will scatter. Stir the oil from the bottom of the wok so that the egg whites will rise to the surface. Remove as soon as the colour turns bright white. Drain.
3. Pour off the excess oil, leaving about 15 ml (1 tbsp) in the wok. Stir-fry the lettuce leaves with the remaining salt for 1 minute, add the stock and bring to the boil.
4. Add the chicken to the wok with the rice wine and peas, and blend well. Sprinkle with sesame oil, garnish with ham and serve immediately.
2. Heat the oil in a very hot wok, but before the oil gets too hot, gently spoon the chicken and egg white mixture into the oil in batches. Do not stir, otherwise it will scatter. Stir the oil from the bottom of the wok so that the egg whites will rise to the surface. Remove as soon as the colour turns bright white. Drain.
3. Pour off the excess oil, leaving about 15 ml (1 tbsp) in the wok. Stir-fry the lettuce leaves with the remaining salt for 1 minute, add the stock and bring to the boil.
4. Add the chicken to the wok with the rice wine and peas, and blend well. Sprinkle with sesame oil, garnish with ham and serve immediately.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
