Читать книгу My Kitchen - James Martin - Страница 17

Serves 4

4 × 175g (6oz) boneless, skinless chicken breasts

4 tbsp cornflour

1 tbsp corn oil

2 tbsp finely chopped root ginger

6 spring onions, sliced on the diagonal into 2cm (¾in) pieces

1 red chilli, finely chopped

2 bunches of wild garlic leaves or 225g bag of baby spinach

1 clove of garlic, peeled and chopped

4 tbsp dark soy sauce

Salt

Steamed rice, to serve

The chicken in this recipe is coated in cornflour and poached in water, a cooking method known as ‘velveting’. Pork can be done in the same way. It’s great for a stir-fry, in which the meat is cooked quite quickly, because it really does help to give it a softer texture.

Place a large wok or non-stick frying pan and a large saucepan of salted water on the hob, both set over a high heat. While they are heating, slice the chicken breasts thinly.

Coat the chicken pieces in the cornflour, then place in the water, once it has come to the boil, and blanch for 2 minutes. Remove the chicken from the water and set aside.

Add the corn oil to the wok or frying pan, followed by the chicken, ginger, spring onions and chilli, mixing well together. Cook for 1 minute, then add the remaining ingredients and season with a pinch of salt. Cook for about 1 minute, or until the wild garlic or spinach leaves wilt down.

Serve in bowls with helpings of steamed rice.