Quick-Fried Chicken Cubes in White Sauce

An exotic Chinese recipe, Quick-Fried Chicken Cubes in White Sauce may be served either as part of a formal Chinese meal or with rice for a satisfying supper dish. A well-chilled Moselle wine such as Bern-kasteler would complement this dish well.

4 chicken breasts, boned

½ teaspoon ground ginger

1½ teaspoons salt

1 teaspoon black pepper

1 tablespoon cornflour

1 tablespoon butter

2 tablespoons vegetable oil

4 oz. small shrimps, shelled

1 small red pepper, white pith removed, seeded and cut INTO 2-inch lengths

1 cucumber, halved and cut INTO 2-inch lengths

3 fl. oz. chicken stock

1 tablespoon butter

2 fl. oz. dry white wine

1 tablespoon cornflour dissolved in

4 tablespoons water

4 fl. oz. single cream

On a chopping board, cut the chicken breasts into small cubes with a sharp knife. Rub them with the ginger, salt, pepper and cornflour . Set aside.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken cubes and stir-fry for 30 seconds. Add the shrimps, red pepper and cucumber to the pan and stir-fry the mixture for 2 minutes. Re- move the pan from the heat and set aside.

To make the sauce, in a small saucepan, bring the chicken stock to the boil over moderate heat. Stir in the butter and wine and boil the mixture until the butter has melted. Reduce the heat to low and add the cornflour mixture, stirring constantly. Simmer the sauce for 2 minutes or until it has thickened. Add the cream and stir until it is well blended.

Remove the pan from the heat and pour the sauce into the frying-pan. Return the frying-pan to moderate heat and cook the mixture, turning the meat and vegetables over in the sauce, for 2,minutes.

Remove the pan from the heat and pour the mixture into a warmed serving dish. Serve at once.

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