Chicken and Cabbage in Silky Egg Sauce

silyeggchicken

Do you like Chinese chicken and sweetcorn soup? This is a similar deal. Egg is stirred through the sauce at the last moment to create silky ribbons that hold all the flavour of the sauce. The ingredient list and instructions might look long but I just wanted to give you all the details so that it’s all ready to go when you get your wok on the heat. I’ve got a kick butt burner that hooks up to a gas bottle, once it’s going I can’t leave it alone so organisation is key (cue laughter from anyone who knows me!). If 4 tbsp of cornflour isn’t enough to thicken your sauce, mix more cornflour into cold water then add to your sauce. It might seem counter-intuitive to add more water but if you add the cornflour straight into the hot sauce it cooks into little lumps that are not fun to eat. I cooked this as part of a mid-week Chinese feast that included this Morning Glory Stir Fry, it takes about a minute to cook in the wok and is a great companion dish if you want to get some more veggies in.

Chicken and Cabbage in Silky Egg Sauce

Adapted from Chinese Cabbage With Chicken Slices In a Silky Egg Sauce over at 3 Hungry Tummies.

1/4 wombok cabbage, chopped

6 garlic cloves, minced

4 cm knob of ginger, grated

3 chicken breasts

dash of sesame oil

dash of  Chinese cooking wine

pinch of white pepper

1 tsp cornflour

6 tbsp oyster sauce

1 tbsp soy sauce

2 tbsp caster sugar

1.5 L chicken stock

4 tbsp cornflour

3 spring onions, sliced

3 eggs

Place the cabbage in a bowl, set aside.

Place the prepared garlic and ginger in a bowl, set aside.

Slice the chicken breasts across the grain as thin as possible then place in a bowl with the sesame oil, cooking wine, white pepper, the first lot of cornflour and 1 tbsp of the oyster sauce, mix until the chicken is evenly coated then set aside.

In a large jug mix together the rest of the oyster sauce, soy sauce, caster sugar and chicken stock, set aside.

Mix the 4 tbsp of cornflour with 1/4 cup water, set aside.

Crack the eggs into a small bowl and whisk together, set aside.

Arrange all of your prepared ingredients near your wok.

Heat your wok until smoking then add 2 tbsp of vegetable oil, add the cabbage and half of the garlic and ginger, toss for 2 minutes then transfer to a bowl or platter large enough to hold the finished dish.

Heat up the wok again and add 1 tbsp of vegetable oil and the rest of the garlic and ginger, cook for a few seconds.

Pour in the stock mixture and bring to a simmer, add the chicken and stir slowly as it poaches, it should only take a few minutes (depending on how strong your wok burner is).

Remove the chicken with a slotted spoon and place on top of the cooked cabbage in the serving bowl.

Add in the cornflour mixture and spring onions, simmer until the sauce reaches desired thickness then turn off the heat and pour in the eggs, stir gently to scramble it into thin ribbons.

Pour the sauce over the chicken and cabbage, serve immediately with rice.

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