Stir-fried Diced Chicken with Assorted Vegetables
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Celery | 25g |
| Cucumber | 25g |
| Shiitake mushrooms (stemmed) | 25g |
| Carrot (wedged) | some |
| Ginger (wedged) | some |
| Chopped garlic | some |
| Chicken meat (skinless) | 50g |
Seasonings:
| Canola oil | ¾ teaspoon |
| Salt | ⅛ teaspoon |
| Sugar | ¼ teaspoon |
| Cornstarch-water mixture | small amount |
Cooking Method:
| 1. | Rinse and dice the celery, cucumber and shiitake mushrooms. Blanch and set aside. |
| 2. | Rinse and dice the chicken meat. Blanch and set aside. |
| 3. | Heat a wok and pour in the oil. Sauté the chopped garlic, ginger and carrot until aromatic. Add the chicken meat, celery, cucumber, shiitake mushrooms, salt and sugar to the wok. Stir-fry the ingredients until done. Thicken with the cornstarch-water mixture. |
Each Serving:
| Energy(kcal) | 125 |
| Carbohydrate(g) | 7 |
| Protein(g) | 11 |
| Fat(g) | 6 |
| Sugar(g) | 4 |
| Sodium(mg) | 305 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference Only.
This recipe is provided by Ying Lok Restaurant.
