14 December 2012,01:04 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the chicken in a bowl. Add the salt, egg white and cornflour and mix thoroughly.
  • Heat the oil in a wok or large frying pan and add the chicken.
  • Stir-fry over a moderate heat until the chicken is lightly and evenly browned.
  • Remove the chicken with a slotted spoon and set aside on a plate.
  • Increase the heat and, when the oil is very hot, add the ginger and spring onions followed by the celery and green pepper.
  • Stir-fry for about 30 seconds over a high heat.
  • Return the chicken shreds to the wok with the soy sauce and sherry.
  • Mix well and cook for a further 1 - 1 ½ minutes, stirring all the time.
  • Transfer to a warmed serving dish and serve immediately.


  • 500 grams boneless, skinless chicken breasts, cut into shreds
  • 1 teaspoon salt
  • 2 egg white
  • 2 tablespoon cornflour
  • 6 tablespoons Cooking oil
  • 8 slices of fresh root ginger, peeled and cut into thin strips
  • 4 spring onions, cut into thin strips 
  • 2 small celery stick, cut into strips
  • 2 green pepper, cored, deseeded and cut into thin strips
  • 4 tablespoons soy sauce 
  • 2 tablespoon dry sherry

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