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Ingredients
Serves 4
- 4oz (150g) chicken breast meat
- 4oz (100g) white mushrooms
- 3 egg whites, beaten
- 1 tablespoon thick cornflour paste
- 1 pint (600ml) stock
- salt
- 1 teaspoon MSG
- 1 tablespoon sesame oil
- fresh coriander leaves to garnish
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Method
| Cut the chicken and mushrooms into thin slices of similar size. Mix the egg whites with the cornflour paste make a smooth mix. Bring the stock to the boil, Add the chicken and mushrooms, return to the boil and then add in the egg white and cornflour mixture very gradually. As soon as the sauce thickens add the salt, MSG and sesame oil. Serve hot with the leaves to garnish. |
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© Gavin McArdell 1997-2008. All rights reserved.
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