Cookbook

Stir-Fried Chicken & Veg

by

Ingredients

  • poulet, deboned, small piecs
  • 1 oeuf, blanc
  • 1 tsp sel
  • 1 tsp maizena
  • 1 tsp sauce soja
  • pois mange-tout
  • 2 gousses ail, hache
  • gingembre
  • 3 stalks celeri, sliced
  • 2 cups champignons, sliced
  • 1 can waterchestnuts, sliced
  • 1 can bambooshoots
  • 3/4 cup bouillon de poule
  • 1/2 tsp sucre
  • 2 Tbsp maizena

Instructions

Mix egg white, salt, starch and soja sauce with meat. Cover, refrigerate 30'. Cook garlic and ginger root in wok over medium heat, until light brown. Add peas and celery. Fry 1'. Add mushroomes, waterchestnuts and bambooshoots. Cook 1'. remove vegetables. Stir-fry chicken 2'. Add bouillon, then sugar. Heat to boiling, cover, simmer 2'. Mix 1/4 cup water with the starch, stir into the chicken. Heat to boil, cook 1'. Add vegetables and 1 tsp soja sauce. Stir until hot.

Int. cookbook., p. 104

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Notes