| INGREDIENTS |
1) Beat the egg white until light and frothy. Add the chicken, mix well and
sprinkle with 3 teaspoons of the cornflour and the grated rind of the
lemon. This will help to keep the chicken moist and white. 2) In a separate bowl mix together the sherry, sugar, soy sauce, lemon
juice and remaining 1 teaspoon of the cornflour, then set aside. 3) Heat 1 tablespoon of the oil in a wok or large frying pan until hot and
add the mangetout, beansprouts and sliced red pepper. Stir fry for 2
minutes unjtil lightly cooked, then put to one side. 4) Heat the remaining 2 tablespoons of oil in the wok or frying pan and add
the coated chicken, piece by piece, sothat it does not stick together. Stir
fry for 2 minutes or until the chicken is cooked all the way through but is
not brown. 5) Return the cooked vegetables to the pan and stir fry for 30 seconds to
heat through. Add the lemon juice mixture and cook, stirring until the
sauce thickens and coats the chicken. 6) Serve with boiled or steamed rice.
Try replacing some or all of the sugar with honey or a mixture of honey and
soft brown sugar. This gives the dish a completely different flavour. Instead of using a lemon, try a lime. The bright green colour of the lime
zest goes well with the paleness of the chicken. Instead of sherry use Chinese rice wine, or you could use whisky or some
other spirit. However, try not to use things like rum, as this would make
the flavour of the chicken less pronounced. Vary the vegetables used. Thinly sliced carrot, sweetcorn, small sprigs of
broccoli or water chestnuts are all possibilities. However, steer clear of
onions, garlic or spring onions, as these also affect the flavour of the
lemon and make the dish taste completely different.
METHOD
ALTERNATIVES
