Western Quick-Fried Chicken, Shrimps and Petits Pois

Adaptation of a traditional Chinese recipe, Western Quick-Fried Chicken, Shrimps and Petits Pois makes an excellent light supper or lunch dish. Serve with well-chilled white wine or lager and Bean Sprout Salad.

2 tablespoons vegetable oil

8 oz. lean cooked chicken breast, cut into walnut-sized cubes

½ teaspoon ground ginger

1 lb. frozen petits pois, thawed

4 oz. small frozen shrimps, thawed

1 oz. butter

2 chicken stock cube, crumbled

3 fl. oz. water

2 tablespoons white wine or dry sherry

1 tablespoon soy sauce

1 tablespoon soft brown sugar

1 tablespoon cornflour mixed to a paste with

3 tablespoons water

In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the chicken cubes and ginger and stir-fry for 1 minute. Add the petits pois, shrimps and butter to the pan and stir-fry the mixture for a further 30 seconds. Add the stock cube, water, wine or sherry, soy sauce and sugar and bring the liquid to the boil, stirring constantly. Stir-fry the mixture for a further 30 seconds.

Stir in the cornflour mixture and continue to stir-fry the mixture for a further 1 minute or until the sauce has thickened slightly.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus