Velvet Chicken

Photo: flickr user Southern Foodways Alliance

Ingredients

1 lrg Chicken breast

4 tablespoons Cornflour

100 grams Mangetout

2 tablespoons Vegetable oil

2 Cm ginger, peeled and cut into matchsticks

2 Scallions, in 2cm pieces

4 tablespoons Chicken stock

1 tablespoon Light soy sauce

Lime, juice of

1 tablespoon Fish sauce

Preparation

Bring a pan of water to the simmer. Slice the chicken into 1cm slices and dust well with cornflour. Poach in the water for 3 minutes, remove and drain. This gives the chicken a velvety texture.

Heat the oil in a wok and stir-fry the chicken and when starting to become opaque, the mangetout and scallions. Cook for a further 1 minute, then add the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.