Free Food Recipes

Ingredients

• 100g/1/4lb chicken breast meat
• 100g/1/4lb filleted white fish
• 3 egg whites
• 15ml/1 tbsp water
• 10ml/2 tbsp water
• 4ml/3/4 tsp salt
• oil for deep-frying

Sauce:

• 3 slices root ginger
• 2 stalks spring onion
• 2.5ml/1 tbsp salt
• 15ml/1 tbsp chicken fat
• 90ml/6 tbsp chicken stock
• 30ml/2 tbsp white wine
• 5ml/1 tsp sugar
• 10ml/2 tsp corn flour blended in 30ml/2 tbsp water

Serve 6-8

** Free Food Recipes **

Method:

1. Chop the chicken breast meat and filleted fish finely. Beat eth egg whites for 30 seconds. Add them to the chopped chicken and fish. Beat them together with the water and corn flour mixture for 1 minute.

2. Heat the chicken fat in a small frying pan. Add all the other ingredients for the sauce. Stir until the liquid has slightly thickened. Remove from the heat and put aside.

3. Heat about 500ml/1 pint oil in a large frying pan. Stir the oil once or twice, remove the pan form the heat. Add the chicken, fish and egg white mixture in tablespoonfuls, by sliding them in slowly one by one from the side of the pan, 3-4 spoonfuls a at time.

4. On impact with the hot oil, the mixture immediately firms into slices. Turn the slices over with a perforated spoon and after about 10 seconds, remove them from the oil drain.

5. After reheating the oil over a medium heat for 15 seconds, repeat the procedure until all the mixture has been used up.

6. Heat the sauce in the smaller frying pan. Transfer the fried chicken and fish slices into the sauce. Bring to a gentle boil, pour the contents into a deep-sided dish and serve.

Note: This is a typical Pekingese dish, light and delicate in flavor, and generally served towards the start of a multi-course meal.