Garlic chicken

Name: Garlic chicken
Cuisine: China
Ingredients: 1 egg white, beaten; 1 heaped teaspoon cornflour; 2 or 3 tablespoons rice wine, sake or dry sherry; 4 small skinless, boneless chicken breasts, about 500 g/1 lb 2 oz in weight, cut into thin strips; sesame oil; 3.5 cm/1½ inch piece fresh root ginger, peeled and grated; vegetable oil, for stir-frying; 1 teaspoon chilli paste; 6 fat garlic cloves, peeled and finely crushed; 1 teaspoon cornflour mixed with a little cold water to the consistency of single cream; 1 tablespoon soft brown sugar; 2 or 3 tablespoons light soy sauce; a dash of white rice vinegar

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 egg white, beaten
1 heaped teaspoon cornflour
2 or 3 tablespoons

Asia
China
Main course

Method

Make a batter from the egg white, cornflour and rice wine, sake or sherry.
Add the chicken strips to the batter, stir well so that they are well coated and leave for 30-40 minutes at room temperature.
Heat a wok, add a little vegetable oil and gently stir-fry the ginger and garlic for about 30 seconds.
Add the chicken and stir-fry until cook