Dragon & Phoenix in a Basket
Dragon & Phoenix in a Basket
Try this quick and easy Chinese chicken recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
Ingredients
  • 227 grams Asparagus, trimmed and cut into 1-½-inch lengths
  • ½ teaspoon Salt
  • ¼ teaspoon White pepper
  • 340 grams boneless, skinless Chicken breast
  • 1 tablespoon Cornstarch
  • 1 tablespoon Vegetable oil
  • 1 teaspoon minced Garlic
  • 1 small Red bell pepper, seeded and cut into ½-inch diamonds
  • 10 Straw mushrooms
  • 2 Green onions, finely chopped
  • ¾ cup Chicken broth
  • 3 tablespoons Oyster-flavored sauce
  • 1 teaspoon Cornstarch dissolved in 2 teaspoons water
  • ¼ cup Thai Basil leaves
  • Edible basket
  • Vegetable oil for deep-frying
  • 1 medium Potato or taro root, peeled and finely shredded (fresh egg noodles, cooked and drained, can also be used)
  • 1 teaspoon Cornstarch
Method
  1. Bring a large pan of water to a boil. Add asparagus. Cook until tender-crisp, about 2 minutes. Drain and set aside
  2. Cut chicken into 1/2-inch cubes. Combine soy sauce, wine, and pepper in a bowl. Add chicken and stir to coat. Set side to let marinate for 15 minutes
  3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add chicken, red bell pepper, mushrooms, and green onions; stir-fry for 2 minutes
  4. Add broth and oyster-flavored sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and basil and toss to mix
  5. Spoon chicken mixture into basket
  1. Edible Basket
  2. In a wok, heat cooking oil for deep-frying to 350ºF
  3. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with 1 teaspoon cornstarch
  4. Dip strainers into the hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top of potato shreds and immerse strainers in oil. Deep-fry until golden brown. Remove potato basket from strainers and drain on paper towels
  5. Fill basket with cooked food and serve immediately

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