HOT & SOUR CHICKEN SANDPOT
1 large egg white, 15ml rice wine or dry sherry, 5ml salt, 15ml cornflour, 454g chicken breast cut into cubes. 15ml minced fresh ginger, 15ml minced garlic, 10ml coarsely chopped black beans, 30ml thinly sliced spring onions, 5ml dried chilli flakes. 225ml chicken stock, 30ml+10ml soy sauce, 15ml+10ml white vinegar, 7.5ml sugar, 5ml rice wine/dry sherry, (1ml salt opt). 1 carrot cut into thin slices, 1 courgette cut into 1cm rounds, 10ml corn oil for frying, 1 small onion cut into 2.5cm squares, 1 small red and 1small yellow pepper cut into 2.5cm squares, 10 spears baby corn, split in half lengthwise, 1 leek, white part, split lengthwise, cut into thin half moons, 110g Chinese leaf squares, scant 2.5ml minced black beans for garnish, spring onion rings for garnish.
Serves: 3/4
Source: China Moon
METHOD
Velvetise chicken. Combine ginger, garlic, black beans, spring onion, chilli flakes, in a bowl. Blanch carrot and corn 20-30 secs, drain and cool. Blanch courgette for 5 secs drain and chill. Heat wok, add 2T oil, swirl, add ginger and garlic mix, stir gently 15 secs. Add onion, toss till soft 2 mins. Add peppers toss 2 mins. Add leek toss 2 mins. Add Chinese leaves toss till wilted. Add carrot, corn and courgette, toss to combine. Spread vegetables out to cool. All the above may be done a day in advance. 20 mins before serving, blanch chicken in boiling water, 40-50 secs, drain and rinse once. Arrange vegetables on bottom of Chinese sandpot or heavy casserole that will go directly onto the heat. Mix stock, soy, vinegar, sugar and wine, pour over vegetables. Cover and bring to simmer for 3-4mins. Turn off heat fold in chicken and let stand 1 min. Serve promptly sprinkled with black beans and spring onions.