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Chicken with Chinese Vegetables

This dish makes an excellent family main course served with rice or noodles, but also combines with a selection of other dishes to serve as part of a dinner party menu.

ingredients

serves 4
225 - 275 g (8 - 10 oz) boneless chicken, skinned
5 ml (1 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
60 ml (4 tbsp) vegetable oil
6 - 8 small dried shiitake mushrooms, soaked in hot water
115 g (4 oz) canned sliced bamboo shoots, drained
115 g (4 oz) mangetouts
1 spring onion, cut into short sections
few small pieces of fresh root ginger
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
few drops of sesame oil

method

1. Cut the chicken into thin slices, each about the size of an oblong postage stamp. Place it in a bowl and mix with a pinch of the salt, the egg white and the cornflour paste.

2. Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30 seconds, then remove with a slotted spoon and keep warm.

3. Add the vegetables to the wok and stir-fry over high heat for about 1 minute. Add the remaining salt, the sugar and chicken. Blend, then add the soy sauce and rice wine or dry sherry. Stir for a further 1 minute. Sprinkle with the sesame oil and serve.

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