Using a sharp knife, trim the chicken, discarding any fat and cut into thin strips, about 4 cm long x 1 cm wide. Place in a shallow dish. Lightly whisk the egg white and 1 tbsp of the cornflour together until smooth. Pour over the chicken strips, and mix well until coated evenly. Leave to marinate in the refrigerator for at least 20 minutes.
When ready to cook, drain the chicken and reserve. Heat a wok or a large frying pan, add the oil and whn hot, add the chicken and stir-fry for 1 to 2 minutes, or until the chicken has turned white. Using a slotted spoon, remove from the wok and reserve.
Wipe the wok clean and return to the heat. Add the chicken stock, lemon juice, soy sauce, Chinese rice wine or sherry, sugar, garlic and chilli flakes and bring to the boil. Blend the remaining cornflour with 1 tbsp of water and stir into the stock. Simmer for 1 minute.
Return the chicken to the wok and continue simmering for a further 2 to 3 minutes, or until the chicken is tender and the sauce has thickened. Garnish with lemon strips and red chilli slices. Serve immediately.
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