• 2 boneless skinless chicken breasts (put in freezer for 20 minutes before cutting)
• 5 celery stalks, cleaned and chopped into chevrons (cut diagonally to make little arrow tips)
• 1 leek, white part cut diagonally into rings
• Optional (recommended): 1 bunch asparagus, tops and tender part of stalks cut into 1.5" pieces
• 1 egg white
• 2 tsp. cornstarch or arrowroot powder (optional)
• fresh chopped or minced ginger to taste (I use about 3 T minced)
• light soy sauce
• combine egg white and cornstarch with a dash of salt. Cut chilled chicken into small strips and toss vigorously with the egg white/cornstarch mixture to thoroughly coat. Set aside for 10 minutes.
• In a wok, skillet, or dutch oven, heat a few T veg or olive oil at very high heat. Add the chicken and cook, stirring/tossing constantly, until all sides are translucent, about 2-3 minutes. Remove chicken to a warm dish.
• Add the leeks and ginger, again stirring/tossing constantly until fragrant and leek rings start to come apart, about 2 minutes.
• Add celery and if using, asparagus, and continue to cook stirring constantly until all vegetables are crisp/tender. Add chicken back to pan about 2 minutes before the veg are finished, and drizzle a few T of the light soy sauce in to season as you continue to stir.
• Spoon the mixture onto plates and eat immediately.
This is an extremely fresh, light, and nourishing dish. It tastes like spring!
I suppose you could omit the "velveting" technique (soaking the chicken in egg white and cornstarch) but it is what gives the chicken a light, moist, delicate texture that really complements the crunchy green veggies. Your choice.
- Newly Expressive
- Posts : 39
Join date : 2010-04-26
Age : 49
Location : Santa Monica, CA