Marinade:
1 egg white
2 tsp cornflour
1 tsp coriander powder
2 tsp light soy
1 tsp sesame oil
1 tsp fish sauce
1 tsp sugar
Mix together all ingredients and set aside
Chicken:
•
Slice
500 gm of chicken breast into strips of 2cm thick by 6cm long.
•
Fold
chicken into the marinade. Mix well until all the chicken is coated
with the marinade.
Lemongrass
Paste:
1 tbsp tom yum paste
1 tspn ginger
1 tspn garlic (crushed and finely chopped)
1 tspn fish sauce
1 tbsp palm sugar (or brown sugar)
3 tbsp coconut milk
Combine all ingredients & mix well. Set aside.
Rice and Vegetable Base:
Combine ¼ cup each of finely sliced:
Capsicum
Spanish onion
Celery
Carrot
Cucumber
•
On
a large serving plate mound one bowl of steamed rice in the middle.
•
Lightly
flatten the top of the rice with the back of a large spoon and
create a well.
• Inside
place the combined salad.
•
Place
225-250ml of vegetable oil into a hot wok or frying pan.
•
When
oil is slightly smoky add the chicken and stir fry and toss the
meat for 1 minute. •
Remove
wok from heat and drain off oil over a strainer.
•
Reheat
wok with 1 tbsp oil and add chicken once more.
•
Add
spice paste and toss and fry for a further 2 minutes.
To
Serve
Place chicken on the prepared serving plate of rice & salad.
Garnish with fresh coriander sprigs.
Recipe by Yum
Cha Dragon Chinese BBQ & Restaurant
|
