100g/4oz chicken breast fillet.
skinned and cut into thin strips
1 teaspoon salt
1⁄4 egg white, lightly beaten
1 teaspoon cornflour mixed
with 11⁄2 teaspoons water to form
300ml/10fl oz vegetable oil
1 small onion, thinly shredded
1 small green pepper, seeded and
1 small carrot, thinly shredded
100g/4oz fresh beansprouts
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 teaspoon rice wine
1⁄4 teaspoon sesame oil
• Put the chicken in a bowl. Add a pinch of the salt, the egg white and the
cornflour paste, and mix well.
• Heat a work or large frying pan over a high heat. Add the vegetable oil
and, when the oil is hot enough, add the chicken and stir-fry for about
1 minute, separating the chicken strips. Remove with a slotted spoon and
drain on kitchen paper.
• Pour off the oil, leaving about 2 tablespoons in the wok. Add the onion,
green pepper and carrot, and stir-fry for about 2 minutes. Add the
beansprouts and stir-fry for a few seconds.
• Return the chicken to the wok or pan with the remaining salt and the
sugar, soy sauce and rice wine. Blend well and add 3 tablespoons
water. Sprinkle with the sesame oil, and serve immediately.