Stir-Fried Chicken with White Pepper

Name: Stir-Fried Chicken with White Pepper
Yield: Serves 2 as a light meal
Ingredients: cornflour 1½ tbsp; groundnut oil 4 tbsp; garlic cloves 2, finely chopped; ginger root a small chunk, finely chopped; spring onions 2, chopped, white and green parts separated; white peppercorns 1 tsp, crushed; rice wine or dry sherry 1 tbsp; light soy sauce 1 tbsp; oyster sauce 1 tbsp; sugar ½ tsp; cashew nuts 5 tbsp; water 100 ml/3½ fl oz; egg whites 2, lightly beaten; salt a pinch; boneless skinless chicken breasts or thighs 3 medium

Preparation info

Serves
2
as a light meal

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

This easy dish was adapted from a recipe given to me by Chef But at the Memories of China restaurant in London. The Chinese consider specks of black pepper unsightly, so white pepper is used here. It gives a nice clean hit of pungency without the more floral notes that you get from black pepper.

Ingredients

boneless skinless chicken breasts or thighs 3 medium
egg whites 2, lightly beaten

Main course
Spicy

Method

Cut the chicken into evenly-sized small pieces. Put in a shallow dish, add the egg whites and a pinch of salt, and mix well with a fork. Gradually sprinkle in all but 1 teaspoon of the cornflour. Stir well