This is a simple but delicious & healthy dish that is fast to cook. Enjoy.
250g/9oz chicken breasts
2 cobs of corn
1 or 2 stalks of spring onion (scallion)
3 thin slices ginger
2 cloves garlic – minced
3 Tablespoons cooking oil
1 egg white
1 Tablespoon cornstarch
1 tsp soy sauce
¼ teaspoon Chinese cooking wine – optional
Seasoning B (Mix into a slurry)
1½ cups water
1½ Tablespoons cornstarch
¾ teaspoon soy sauce
½ teaspoon salt
a dash of white pepper
1. Cut chicken breasts into thin slices widthwise (roughly 0.5cm/0.2in X 5cm/2in). Marinate with Seasoning A for 30 minutes.
2. Wash the cobs of corn and pluck the corn off the cobs. (You may first have to use a knife to dig up a row of corn in order to have the space to work with the fingers)
3. Wash spring onion (scallions) and cut short sections (0.6cm/1/4in).
1. Heat up pan and on medium heat and put in cooking oil, then the chicken slices to fry. Spread them out to shallow fry till a little golden brown on both sides. Dish up, leaving oil in pan.
2. Fry ginger and garlic, put in corn to fry for a few seconds.
3. Add in Seasoning B slurry and bring to a boil.
4. When slurry thickens (should not be too thick – if too thick, put in additional water & soy sauce as necessary), put in the fried chicken slices. Mix well.
5. Dish up and garnish with the cut spring onion (scallions). It is optional but it enhances the taste of the dish. Ready to serve.
Fresh corncobs may be replaced with frozen corn. However, if time is not a factor, use fresh corn, as it always tastes better than frozen ones.