IRON-PLATE SIZZLED CHICKEN

Serves 4.

Preparation & cooking time: 20–25 mins.

225g (8oz) chicken breast fillet

1 teaspoon salt ⅓ egg white

2 teaspoons thick cornflour paste

115g (4oz) mange-tout, broccoli, green pepper or any greens

1 small carrot

about 300ml (½ pint) seasoned oil

1 spring onion, cut into short sections

3–4 small bits of fresh ginger root

½ teaspoon soft brown sugar

1 tablespoon Teriyaki sauce

1 teaspoon Chinese rice wine

pinch of MSG (optional)

a few drops of sesame oil

Cut the chicken into slices about the size of large postage stamps, then mix with a pinch of salt, egg white and cornflour paste.

Top and tail the mange-tout, or cut the other green vegetables into thin slices. Cut the carrot into thin slices.

Heat the iron-plate before you heat the oil in a preheated wok. Blanch the chicken in the wok for about 30 seconds or until the colour changes, remove and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onion, ginger and vegetables, stir-fry for about 1 minute, add the remaining salt and sugar followed by the chicken, stir for a few times, thenadd the Teriyaki sauce, wine, MSG (if using) and sesame oil, blend well.

To serve: either bring the food on the hot iron-plate sizzling to the table, or put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.

hancheng

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