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.
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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
1/2 chopped onion
1/2 tsp Salt
2 tbsp veg oil
Chopped spring onions
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.
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.
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