Chicken and sweet corn if often seen as just a soup/starter but there is often the main dish variation on most Chinese takeaway menus, well actually its kind of dying out as no one orders it, but it is one of the most underrated dishes out there. I loved this so much, that I had this in my lunch box 2-3 times a week when I was at school.
Useful equipment:
Wok I use https://amzn.to/3K851Uy
Knife I use https://amzn.to/3TNY7ae
Our cookbook https://www.chinandchoo.com/product-page/copy-of-chin-and-choo-s-chinese-takeaway-cooking-bible
Our eCookbook on amazon : https://amzn.to/3ebLYLZ
Ingredients: Underlined ingredients are clickable
Velveting the chicken
1 sliced chicken breast
1 heap tsp potato starch
1/8 tsp salt
1/16 tsp bicarb
1/4 tsp garlic powder
1/4 tsp sesame oil
1 tsp Chinese rice wine
Finishing
1/2 chopped onion
1/2 tsp Salt
200ml water
2 tbsp veg oil
Garnish
Chopped spring onions
Method:
Place you sliced chicken breast into a bowl along with 1 heap tsp potato starch, 1/8 tsp salt, 1/8 tsp MSG, 1/16 tsp bicarb, 2 tsp light soy sauce, 1/4 tsp garlic powder, 1/4 tsp sesame oil and 1 tsp Chinese rice wine.
Mix together and marinade in the fridge for 20 minutes, over night for best results.
To a wok add 2 tbsp of veg oil and when hot place in your chicken, brown off, then add your 1/2 chopped onion, 1/2 tsp salt and 1/3 tsp MSG.
When the MSG and onions have browned off add 1 tbsp of rehydrated garlic granules.
Cook off for 15-20 seconds then add 200ml of water, 1/3 of a tin of creamed sweet corn mix in and add 1/2 tsp of light soy sauce.
Bring to the boil and thicken with potato starch.
Garnish with some chopped spring onions.
Note: a light dusting of white pepper is nice too along with a couple drops of sesame oil as extra garnishes.
Copyright of Chin and Choo LTD 2023