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.