Sai lan far gai pin har kau

Sai lan far gai pin har kau

Chicken and prawns with broccoli

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g chicken breast fillets, thinly sliced
375g raw prawns, peeled, deveined and halved lengthways
1/2 teaspoon five-spice powder
1/2 teaspoon salt
60g broccoli florets
2 tablespoons peanut oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
2 teaspoons light soy sauce
1 tablespoon chinese wine or dry sherry
2 tablespoons Gai sheung tong
or 2 tablespoons water
1 teaspoon arrowroot or cornflour

Method

  1. In a bowl, combine the chicken, prawns, five-spice powder and salt and toss well to coat.
  2. Blanch the broccoli florets in a saucepan of boiling water for 3 minutes, then refresh immediately in cold water, drain and set aside.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the garlic and ginger and stir-fry for 30 seconds, then add the chicken and prawns and stir-fry until the chicken turns white and the prawns turn pink. Add the soy sauce, wine and stock and allow to simmer for 2 minutes.
  4. In a bowl, combine the arrowroot with 1 tablespoon cold water and stir to make a smooth paste. Add to the wok and stir until the sauce boils and thickens. Add the broccoli and toss gently to mix and heat through. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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