Good evening everyone!!!!
Today we start again with our recipes with quite some news! In the next 3 days we will explore together some symbolic dishes, expecially for us europeans, of chinese cousine!
Truth to be told, everything started from a friend of mine: he challenged me to do a specific chinese recipe that we will see in the next days. Obviously I accepted enthusiasticly and, even with some fear, I could not wait to test myself with this particular tastes!
Luckily in my recipe books I got also some foreign cousine so I was not blind in this test. I have also the luck to own the typical chinese pan called Wok (which I assure you beeing an exceptional kitchenware) which is extremely helpful in the cooking of these recipes.
Let’s start saying that the dishes we’ll make today are by no mean long or difficult, they need in any case some preparation and a few particular ingredients that are purchaseable in the foreign cousine department in the most furnished supermarkets. Their price is also quite affordable.
Ingredients for 3 people – price in €:
- 350 gr chicken breast – € 7.00 per kg
- 50 gr bamboo sprouts – € 1.20 per 250 gr
- 1 egg (only the white) – € 1.30 4 eggs
- 1 leek – € 0.50
- 3 tablespoons of oil from mixed seeds
- 1 tablespoon of maizena
- 1 tablespoon of soy sauce
- 1 teaspoon of grated ginger
- 1 teaspoon of brown sugar
- 1 tablespoon of dry white wine
- 50 gr of almonds – € 2.50 per 250 gr
Let’s prepare all ingredients!
We prepare some little bowls where we prepare all the ingredients: we chop finely in circles the leek, we cut in 3cm side cubes the chicken, we drain the bamboo sprouts. In another bowl we mix the soy sauce, white wine, sugar and ginger. Mix well till even and, if the sugar does not melt properly warm the sauce briefly in the microwave.
In the bowl where we put the chicken, we add the maizena and mix well till the cubes are covered, then we ad the egg white and mix well. On a side we prepare a casserole with boiling water that we will use to cook the chicken. In the meantime we heat up our wok with the oil and we panfry the bamboo sprouts for 2 minutes.
When the water boils, we pour in the chicken and let it cook for 2 minutes. In the wok we add the leek and let it panfry for 3 minutes, mixing well continuously so it does not burn. Past 2 minutes we drain the chicken with a skimmer and put in our wok to cook for 2 minutes. We add the soy sauce and wine mixture, the almonds and half a glass of water. We let it cook till the sauce becomes dense. We adjust with salt or soy sauce to our tastes and, when it is dense enough, we serve hot!
The taste is delicious and surprising. You may say: but is it not the same of any chinese restaurant? Well…no! Maybe the wine, maybe some restaurant chef secret, but at the end the taste of the dish I made is much more western than I expected but still with a hint of exotic texture. It is like a ticket to China and back: you will visit a foreign country knowing that you will be welcome again at your hometown!
HOW MUCH IS IT?
The cost per portion is roughly € 1.23 where the major cost is naturally the meat!
For the recipe in ITALIAN: Pollo alle Mandorle