When you’re just tired of cooking the same old dish every day, I guess, you will tend to go to bookstore to look for recipe books. Well, I have to admit that I was one of them that cooking the same old dish again and again. No doubt, many people gave me the advice that practice make perfect, but, the person keep eating the same dish also feel bored about it.
I bought this book last year and let it lying on my book shelf for a long time, till recently I realized that I have this book. A brief glance I noticed some of the recipes are easy to cook and the ingredients are easy to get too. But, I guess, it takes some time to refine the process or modify the ingredients. Well, I could be wrong, however, never try never know, right??
滑炒 is a method where marinated ingredients that stir fry in the hot wok to retain the moist of the meat. From the book, I’ve learned that adding the egg white into the marinate process would help restore the juicy and the moisture.
Source: Yum Yum Magazine (2012 Apr/May edition) 所謂滑炒, 是說這樣炒出來的菜肴有著特別嫩滑的口感, 除了炒時有技巧, 也要加入蛋白這個重要醃料, 在醃肉時加一粒雞蛋, 炒出來的雞球果然特別滑溜。
2 Chicken whole legs, deboned and cut into cubes
1 cup oil for deep-frying
5 slices ginger
1 tbsp slice garlic
5 honey peas, cut into half (if you like honey peas, you can add more)
10 slices carrot (I did not use carrot but honey peas only)
½ tsp salt
½ tsp sesame oil
1 egg white
½ tbsp corn flour
1 tbsp oyster sauce
1 tbsp light soya sauce
¼ tsp salt (if you can’t stand too salty food, you can omit this)
Dash of pepper
2 tbsp water, mixed with 1 tsp corn starch, for thickening (I omit this as the chicken cube is well blend with the corn flour, that could help in thickening the sauces)
- Mix chicken with marinade and marinate for 30 minutes
- Heat oil until medium hot, add chicken meat and deep fry until 90% cooked. Dish and drain
- Leave 2 tablespoon oil in wok, sauté sliced ginger and garlic until aromatic. Add in the remaining ingredients, seasoning and stir well
- Lastly thicken with corn starch water (if you did not add this, you can omit this step)
- Then after, dish out and serve with steam rice
I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.