Stir fry chicken with enoki, asparagus and calamansi lime

I’m quite notorious in barging in to kitchens wink emoticon .. And when I see a stir fry in the making, usually try to observe the order in which things go and how much time.. Amazingly thats what makes a stir fry unique..

Stir fry chicken with enoki, asparagus and calamansi lime

300 grams chicken breast cut in to ¼ inch thick slices
1 tablespoon Chinese cooking wine
2 teaspoon whipped egg white
2 teaspoon corn flour
2 table spoon cooking oil

To prepare chicken

In a bowl mix the chicken with chinese cooking wine and salt to taste. Then add egg white mix well and then then add corn flour give it a thorough mix to coat well. Let the chicken marinate in the refrigerator for 30 mins. Bring a heavy bottomed pan to high heat, and then stir fry the chicken for 3-4 mins tossing it continuously and set aside in a bowl. Remember this is a technique and it leaves chicken very soft and juicy and can be used with any stir fry.

2 tablespoon oil
1 bunch of Enoki mushroom trimmed
7-8 asparagus cut in to 2 inch pieces
½ inch piece ginger julienned 
5-6 kafir lime leaves
1 tablespoon juice of Calamansi lime
1 tablespoon honey (or 3 tablespoon Riesling)
4 thai red chilli cut diagonally and long
2 tablespoon of chinese cooking wine

Stir frying

Place a heavy bottomed pan over high heat, add oil and and then add the asparagus and stir it for 30 secs, add the red chillies and continue stirring for another 10 secs and the add the stir fried chicken. Then add ginger, followed by kafir lime leaves, Enoki mushroom, continue stir it for 5 secs and then add the honey and wine and then stirring it for another 5 secs, balance the salt (you can just tilt the pan towards fire so that it burns of the alcohol at this point, ONLY if you are comfortable with that technique else not necessary) and finish it Calamansi lime juice.

Categories: Travel Cuisine


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