Label
All
0
Clear all filters

Stir-frying Strips of Poultry

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Cut skinless, boneless breasts of chicken, turkey or duck across the grain into strips. Coat and stir-fry as shown here, then stir-fry vegetables, liquid and flavourings in the wok according to your chosen recipe. Finally return the strips to the wok and toss with the other ingredients.

  1. Stir the poultry strips in a mixture of egg white and cornflour until evenly coated. For 250 g chicken use 1 egg white and 1 tbsp cornflour, mixed until smooth.

  2. Heat a wok until hot. Add 2 tbsp vegetable oil and heat until hot but not smoking. Add the poultry. Toss over a moderate to high heat for 5 minutes, or until tender. Remove with a slotted spoon.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title