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Chicken breast meat
700g
Chestnut, peeled and skinned 250g
Green Onion
3
Rice wine
2 tablespoons
Water
1 cup & 1 tablespoon
Soy Sauce
4 tablespoons
Sugar
1 tablespoon
Corn starch
2 teaspoon
Method:
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Combine corn starch with 1 tablespoon of water and stir.
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Cut the 2 stalk of green onion to 1/2 inch lengthwise. Cut the other
stalk to small slices for decoration later.
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Wash and pat dry the chicken breast meat. Remove the fat and cut into
cubes.
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In a frying pan, add in little bit of oil and chicken meat. Sauté for a
while and remove the chicken meat.
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Add in green onion and stir a while. Add the chicken meat back into the
pan and follow by wine then water, soy sauce and sugar. When it is
boiling, add in chestnut. Turn to low heat and cover with lid. Cook for
about 15 minutes.
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After 15 minutes, turn to high heat and cook until half of the sauce is
evaporated. Add in corn strach at step 1 and stir. When the sauce is
thicken, remove from heat. Pour the chicken on serving plate, sprinkle
some green onion on it.
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