Sunday, October 16, 2011

Chinese Cabbage With Chicken Slices In A Silky Egg Sauce 滑蛋雞片大白菜



I could very well be extremely lazy and just do a stir fry with the Chinese cabbage and chicken I had in the fridge but I decided to make something a little more special using the very same ingredients instead.

With tender slices of chicken breast in a silky smooth egg sauce over a bed of sweet crisps Chinese cabbage - this is a real winner and a very good example of how we can all turn some very basic ingredients into a rather special dish simply by thinking outside of the square.



recipe from the tummies' kitchen
serves 2 as part of a Chinese meal
you'll need;
3 garlic cloves, chopped
2 cm piece of ginger, chopped
1/4 of a Chinese cabbage (wombok), sliced
1 large chicken breast, sliced and marinated
3 tbs of oyster sauce
2 tbs of sugar
dash of sesame oil
dash of Chinese cooking wine
dash of white pepper
1.5 l of stock
3 spring onions, cut into 3 cm lengths
corn flour solution for thickening
1 egg



Prepare the greens, garlic and ginger.



Slice chicken thinly across the grains then marinate with a dash each of light soy, oyster sauce, white pepper, chinese cooking wine, sesame oil and a little corn flour and set aside.



Heat up a wok and saute 1/2 of the chopped garlic and ginger for a few seconds before adding the Chinese cabbage. Season with a little salt and stir fry for 2 minutes on high heat or until the cabbage is tender but still retains some crispness. Remove and transfer onto a platter.



Heat up the wok again and saute the remaining chopped garlic and ginger with a little oil for a few seconds. Add stocks and seasonings and bring it to a simmer. Add marinated chicken slices to the wok and gently poach until tender, this will only take around 10 to 15 seconds. Remove chicken with a slotted spoon and place on top of the Chinese cabbage.



Throw in the spring onions and thicken the sauce with a little corn flour solution. When the sauce has thicken, crack in an egg and lightly scramble through the sauce while the heat is off.



Pour the egg sauce over the awaiting platter with Chinese cabbage and chicken slices.

4 comments:

  1. Oh yum! This is a great dish, I'd throw in some rice noodles to make it a full meal for one. :D

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  3. wonderful it looks really good!!

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  4. Simple and yet so sophisticated. I would have done a simple stir fry with the same ingredients.

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