Chicken, Cucumber and Bean Sprouts
This dish is one of the reasons why I love cooking. Every now and again you need a dish on your dining table that is elegant, pure and blissfully hassle-free. The flavours are subtle and complement each other perfectly; none of them upstages each other and the dish is beautiful with everything on the same muted colour palette. Sometimes less is most definitely more.
|1 tbsp||rice bran oil or vegetable oil|
|4||spring onions, trimmed and chopped into 2cm pieces|
|1cm piece||of fresh ginger, peeled and finely chopped|
|4||tinned anchovy fillets, drained and roughly chopped|
|100g||green beans, trimmed|
|½||a cucumber, peeled, halved lengthways and deseeded, chopped into 1cm slices on an angle|
|4||water chestnuts, roughly sliced|
|2 tbsp||shaosing or dry sherry|
|1 tbsp||oyster sauce|
|300g||cooked chicken, shredded (leftovers are perfect)|
Heat the oil in a wok over a medium to high heat. When hot, add the spring onions, ginger and anchovies. Stir-fry for 1 minute before adding the green beans, cucumber, water chestnuts and bean sprouts. Continue to stir-fry for a further 2 minutes.
Pour over the shaosing and let it bubble and reduce for a few seconds before adding the oyster sauce and a generous amount of white pepper.
Add the shredded chicken and stir gently to mix and coat in the sauce. Serve as soon as the chicken is hot all the way through.