Chicken and Vegetable Casserole(1)

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::Chicken and Vegetable Casserole(1)

*9 oz. chicken meat
*14 oz. spinach
*3 tablespoons corn puree
*1 chicken egg (whisked)
*3 slices ginger
*2 shallots
*some carrot slices
Marinade:
*0.5 t. each of light soy
sauce, oil, sugar and
ginger juice
*0.75 t. salt
*1 t. potato starch
*some sesame oil
Cornstarch Solution:
*0.75 potato starch
*0.5 t. each of oil, salt and
sugar
*3 T. water

Method:

1. Cut the roots off the spinach, clean; chop the chicken, mix well with the marinade. 2. Heating 0.5 tablespoon of oil, saute the shallots, add chicken, stir-fry till done, stir in the chicken puree and cornstarch solution, bring to a boil, remove from fire, pour in the egg and mix well. 3. Heating 1 tablespoon of oil, saute the ginger slices, add the spinach and a dash of salt, stir-fry till done, top with the chopped chicken and garnish with carrot slices.

Total time:

65m

Cooking technique:

simmering

Cuisine:

Guangdong

Food menu:

poultry

Cholesterol:

32mg

Carbohydrates:

Protein: