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18 December 2012,22:23 by
Ponmathi Srilekha.S

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CHICKEN FU-YUNG

Serves :
8

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Cut the chicken across the grain into very small, paper-thin slices, using a cleaver. Place the chicken slices in a shallow dish.
  • In a small bowl, mix together salt, pepper, rice wine or dry sherry and corn flour (cornstarch).
  • Pour the mixture over the chicken slices in the dish, turning the chicken until well coated.
  • Beat the eggs in a small bowl with a pinch of salt and the spring onions (scallions).
  • Heat the vegetable oil in a preheated wok, add the chicken slices and stir-fry for about 1 minute, making sure that the slices are kept separated.
  • Pour the beaten eggs over the chicken, and lightly scramble until set. Do not stir too vigorously, or the mixture will break up in the oil.
  • Stir the oil from the bottom of the wok so that the foo-yung rises to the surface.
  • Add the peas, light soy sauce and salt to taste and blend well.
  • Transfer to warm serving dishes, sprinkle with sesame oil and serve.

INGREDIENTS

  • 250 grams chicken breast fillet, skinned
  • 1 teaspoon salt
  • Pepper
  • 2 teaspoons rice wine or dry sherry
  • 2 tablespoons corn flour (cornstarch)
  • 5 eggs
  • 1 teaspoon finely chopped spring onions (scallions)
  • 5 tablespoons Cooking oil
  • 200 grams green peas
  • 2 teaspoons light soy sauce
  • Salt
  • Few drops of Sesame oil

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