Ingredients:
150 g kale (Hong Kong kai lan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
half tbsp oil
Seasoning (A)
half tsp salt
half tsp sugar
1/8 tsp pepper
half tsp sesame oil
Seasoning (B)
half tsp salt
half tsp sugar
half tsp light soy sauce
Method:
Marinate chicken with seasoning (A).
Slice off fibrous parts of the kale stem and cut slantwise into thick slices.
Blanch snow peas and carrots in hot boiling water.
Add a pinch of salt and sugar. Remove, put into cold running tap water. Drain dry.
Heat oil and sesame oil in a wok . Fry ginger till fragrant.
Put in marinated chicken meat and stir fry for two minutes. Add kale , snow peas, carrots and seasoning (B). Fry briskly for 1 to 2 minutes. Dish out and serve hot.
150 g kale (Hong Kong kai lan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
half tbsp oil
Seasoning (A)
half tsp salt
half tsp sugar
1/8 tsp pepper
half tsp sesame oil
Seasoning (B)
half tsp salt
half tsp sugar
half tsp light soy sauce
Method:
Marinate chicken with seasoning (A).
Slice off fibrous parts of the kale stem and cut slantwise into thick slices.
Blanch snow peas and carrots in hot boiling water.
Add a pinch of salt and sugar. Remove, put into cold running tap water. Drain dry.
Heat oil and sesame oil in a wok . Fry ginger till fragrant.
Put in marinated chicken meat and stir fry for two minutes. Add kale , snow peas, carrots and seasoning (B). Fry briskly for 1 to 2 minutes. Dish out and serve hot.
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