Title: Velvet Chicken
Categories: Ross, In, Thailand
Yield: 1 servings

1 lg Chicken breast
4 tb Cornflour
100 g Mangetout
2 tb Vegetable oil
2 Cm ginger; peeled and cut
-into
; matchsticks
2 Scallions; in 2cm pieces
4 tb Chicken stock
1 tb Light soy sauce
1/2 Lime; juice of
1 tb Fish sauce

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.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.