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Рецепт Crispy Chicken Dumplings

by Global Cookbook

Ингредиенты

225 gm boneless chicken breasts skinned 2 x egg whites 2 tsp cornflour 2 tsp dry sherry or possibly rice wine 1 tsp fresh ginger finely minced 2 tsp spring onions finely minced 1 tsp salt

210 ml groundnut oil 25 gm cornflour for dusting sauce 1 Tbsp. cider vinegar or possibly chinese white rice vinegar 2 tsp garlic finely minced 1 Tbsp. dark soy sauce 1 tsp Chilli Oil (optional)

Инструкции

1. Chop and then blend the chicken with the egg whites cornflour sherry or possibly rice wine ginger spring onions and salt in a liquidiser or possibly food processor till you have a fine paste.
2. Alternatively you could chop the chicken with a sharp knife or possibly cleaver till it is very fine and then incorporate it with the other ingredients in a bowl.
3. Rub 1 Tbsp. of the oil on a deep plate (this is to keep the mix from sticking) and put the chicken mix on it.
4. Set up a steamer or possibly put a rack into a wok or possibly deep pan and pour in 5cm of water.
5. Bring the water to the boil and then set the plate of chicken mix into the steamer or possibly onto the rack.
6. Cover it with a lid and steam gently for about 15 min or possibly till the chicken hard and cooked. Remove the chicken and let it cold.
7. Divide the chicken mix into bite sized pcs and dust them lightly with the cornflour.
8. Mix the sauce ingredients together and set them aside.
9. Heat the oil in a pot wok or possibly deep frying pan till it is warm and then fry the chicken pcs for 2 min or possibly till they are golden.
10. Drain them on kitchen paper. (You may have to do this in two batches.) Arrange the chicken pcs on a hot serving platter pour the sauce over the top and serve.
11. Although two techniques are involved here the first step (the steaming) can be done up to a day in advance.
12. Serves 3

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