Chicken with cucumber

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A Chinese-style dish that is quickly stir-fried so has a fresh appealing taste.

Ingredients

• Vegetable oil for frying
• 225 g ( ½ lb) skinless chicken breasts
• 3 tablespoons cornflour
• ½ teaspoon sea salt
• 1 egg white, beaten
• ½ medium cucumber
• For the sauce
• 2 slices of un-peeled root ginger
• 2 cloves of Garlic, peeled and crushed
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons water blended with 3 teaspoons cornflour
• ½ teaspoon of chili flakes
• ½ Knorr chicken stock cube

Method

1. Cut the chicken into cubes (about the size of a sugar cube)
2. Mix with the salt, coat in cornflour and mix with egg white
3. Cut the cucumber is to cubes the same size as the chicken
4. Heat 3 tablespoons of vegetable oil in a wok on a high heat
5. Stir-fry the chicken pieces until cooked (about 3 to 4 minutes), remove and set aside
6. Add a little more vegetable oil to the wok
7. Stir-fry the garlic an ginger until they take a little colour
8. Add the rice wine, chili flakes and a little more water if more sauce is required, allow it to boil
9. Add the chicken and cucumber back and heat through
10. Add the cornflour paste and the crumbled stock cube and stir until thickened
11. Discard the ginger slices and serve

Serving suggestions

Serve with plain rice or special fried rice

See also

• Get chicken pieces the economical way, joint the chicken yourself