How to make it

  • Set a pot of water (ca. 2 liters) on the stove to parboil the vegetables, add 2 tsp salt. When it comes to the boil, add all the vegetables. After the pot comes back to the boil, cook the vegetables 1 minute (set your timer to avoid over cooking them). Drain into a colander removing as much water as possible.
  • A1 tsp rice wine to the chicken broth and set aside.
  • While waiting for the water to boil, put the chicken, 1 tsp of the rice wine and a pinch of salt in a bowl and mix thoroughly.
  • Heat a non-stick frying pan with the peanut oil and some salt over medium high heat. When it is hot, add the chicken and cook until it turns white. Remove from pan and set aside.
  • Pour in the chicken broth, let it boil minute to reduce slightly,
  • Add the vegetables, cook for one more minute. Add the chicken and the cornstarch slurry. Let it thicken stirring often.
  • Turn off the heat and add the sesame oil. Mix thoroughly, taste to see if you need more salt and serve.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes