Cooking

This is a recipe for lunch. 

Ingredients

4 small organic free-range chicken breasts
1 cup cornflour
2 tsp salt
1 tsp freshly ground white pepper
2/3 cup cold water
1 tray baby beans, trimmed
Olive oil
2 Tbsp rice wine vinegar
8cm-piece fresh ginger, finely shredded

Method

1 Cut each chicken breast into paper-thin slices across the grain. Put cornflour in a medium mixing bowl, add salt and freshly ground white pepper, pour in water and stir until smooth. Add baby beans and toss until they are coated in cornflour mixture.

2 Put enough oil in a medium heavy-based pan to come halfway up sides. Heat oil over a medium heat. When oil is hot, remove beans, 1 at a time, from cornflour mixture, draining excess mixture from each bean. Cook beans, in batches, for 1-2 minutes until just golden. Drain beans on crumpled paper towel.

3 Add chicken to cornflour mixture and toss until coated. Cook chicken, in batches, for 2-3 minutes or until golden and crisp. Drain.

4 Put vinegar and ginger in a small bowl and stir to combine. Serve beans and chicken stacked, drizzled with vinegar and ginger mixture.

Source:

Better Homes and Gardens

Author:

Better Homes and Gardens Magazine - August 2009

Stylist:

Mary Harris