GREAT
CHINESE RECIPES
CHICKEN
AND SEAFOOD COMBINATION RECIPE
500
g (1 lb.) green prawns
250
g (8 oz.) squid
2
whole chicken breasts
125
g (4 oz.) snow peas
½
x 230 g can bamboo shoots
1
small carrot
I
cm (½ in.) piece green ginger
½
teaspoon salt
1
teaspoon dry sherry
1
egg-white
½
teaspoon corn flour
Oil
for deep trying
SAUCE
(Ingredients)
1-teaspoon
salt
½
teaspoon sugar
½
teaspoon sesame oil
1½
teaspoons corn flour
1/2-cup
chicken stock
Pepper
String
snow peas.
Cut
the bamboo shoots into thin slices.
Peel
the carrot and cut into thin slices.
Part
boil the carrot and bamboo shoots in boiling salted water for 2 minutes, then
add the snow peas, bring to boil again and drain immediately.
Remove
the skin from chicken breasts, cut meat from breastbones, and then cut the
meat into 1 cm (1/2 in.) slices.
Shell
the prawns.
In
a bowl, combine salt, dry sherry, egg white and corn flour, add the prawns and
chicken and mix well.
Remove
the bone and outer skin from the squid and cut down center.
Spread
the squid out flat with the inside facing upwards.
With
a sharp knife, make shallow cuts across squid in diamond shape; this helps to
tenderize the squid and make it curl attractively when cooked.
Cut
the squid into 2.5cm (1 in) diagonal slices.
Heat
oil in a pan and deep-fry the chicken and prawns until just cooked -
approximately 3 minutes.
Then
remove from the pan and drain.
Add
the squid to hot oil and deep-fry for 2 minutes or, until curled up, then
remove from the pan and drain.
Remove
excess oil from pan, leaving 1 tablespoon in pan.
Heat
the reserved oil in pan, add peeled and sliced ginger, fry for 1 minute, add
combined salt, sugar, sesame oil, corn flour, chicken stock and pepper and
stir until the sauce boils and thickens. Then add the chicken, prawns. Squid
and vegetables and mix well.
Serves
6 to 8.l
|
