Cut the chicken into
thin strips. Season the chicken strips with 3 tablespoons fish sauce,
1/2 teaspoon sesame oil salt and pepper to taste. Put aside.
Remove the stringy ends
from the bean sprouts, wash and put aside. Cut the spring onions into
2 inch (50 mm) lengths. Halve then finely slice the onion. Cut the
broccoli and cauliflower florets into bite sizes. Chop the celery into
1 inch (25 mm) pieces. Julienne the carrots. Remove the stems from the
snow peas. Wash the vegetables prior to cutting and chopping.
In a wok or similar
saucepan, heat up 25 ml of vegetable oil over high heat. Peanut oil is
recommended as it does not burn easily. Stir fry the chicken strips.
Allow the chicken to cook to light golden brown colour or to your
preference. Remove the fried chicken strips from the oil, allow to
drain and put aside.
In the remaining oil
(if necessary add some more oil), stir fry the vegetables starting
with the ones more difficult to cook. In order, stir in and cook the
carrots, cauliflower, broccoli, celery, onions, snow peas and bean
sprouts. Stir fry until just cooked. Be careful not to squash the
vegetables. Season with salt and pepper to taste. Cover and allow to
cook for 2 minutes over medium heat.
In a cup, prepare a
mixture of 50 ml water, 1 tablespoon corn flour, 1 tablespoon light
soy sauce and 2 tablespoons dry sherry..
Stir in the fried
chicken strips and the water / corn flour mixture. Gently mix together
and cook for a few minutes to allow the sauce to thicken and blend in.
Serve immediately on
rice and a chatini pomme d'amour.
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