Velvet Chicken
By: Anonymous
Published: Sunday, February 14, 2010 - 8:08am

Ingredients




1 lrg Chicken breast
4 tablespoons Cornflour
100 grams Mangetout
2 tablespoons Vegetable oil
2 Cm ginger, peeled and cut into matchsticks
2 Scallions, in 2cm pieces
4 tablespoons Chicken stock
1 tablespoon Light soy sauce
Lime, juice of
1 tablespoon Fish sauce

Preparation

1 Bring a pan of water to the simmer. Slice the chicken into 1cm slices and dust well with cornflour. Poach in the water for 3 minutes, remove and drain. This gives the chicken a velvety texture. 2 Heat the oil in a wok and stir-fry the chicken and when starting to become opaque, the mangetout and scallions. Cook for a further 1 minute, then add the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.