Chicken With Snow Peas

This was my attempt to recreate the “white sauce” Cantonese dishes like moo goo gai pan, etc. I used a Martin Yan recipe as a guide, with some adaptation

I also tried out a technique I saw in one of my new cookbooks, where you marinate the chicken in cornstarch and rice wine for an hour, to try to soften the texture. It worked, though I had some issues with some sticking to the bottom of the pan.

1 large breast chicken, cut into pieces

about 3 cups snow peas

1 can water chestnuts, drained

1/2 onion, chopped

1 inch piece ginger, grated

2 cloves garlic, minced

1 tsp sunflower oil

2.5 tbsp cornstarch, divided

1/2 cup rice wine, plus 2 tbsp

2/3 cup chicken broth

2 tsp sugar

1 tsp salt

more salt and pepper

Mix 2 tbsp cornstarch and 2 tbsp rice wine. Pour over chicken. Marinate fridge for an hour. Season with salt and pepper.

Heat oil in pan. Sautee garlic, ginger and onion for a minute or two. Add chicken and brown thoroughly.

In a bowl, mix chicken broth, remaining rice wine, remaining cornstarch, sugar and salt in a bowl.

Pour sauce over chicken – add snow peas. Cook until snow peas are tender and sauce has thickened.