by Grace Young
How many favorites can one have? When asked what is my favorite stir-fry, it is impossible to say.
Mise en place.
Bowl 2: Chicken, egg white, cornstarch, garlic, ginger, water, salt, vegetable oil
Bowl 3: Chicken broth, soy sauce
Bowl 4: Cilantro
Bowl 5: Scallion
Grace mentions in the book that the Indian influence in this dish comes from the spicy hotness of the stir-fry, and being saucy, much like a curry.
It just amazes me every time, in these recipes, how tender chicken is after such a short time marinating; and it's not marinated in a typical salty concoction. Here the chicken is mixed with some egg white, cornstarch, garlic, ginger, water, salt and vegetable oil; it then has a short thirty minute rest in the fridge. Truly amazing.
As with most cooking, the aromatics are stir-fried first, then they are pushed to the side of the wok; the meat is added and allowed to sear before stir-frying until browned all over, at which time the broth mixture and cilantro are added and given a quick toss, and once the sauce has thickened slightly, the scallions are added, and the most delicious stir-fry is ready to be served.
I served this alongside the cabbage and bacon stir-fry, from my last WW post. My husband nonchalantly stated that I could make both of these dishes again... if I wanted to.
We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 142, of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.
Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!