Chicken And Seafood Trio In A Basket
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Cornstarch1 tsp
Salt1 tsp
White Pepper2 tsps
Ginger (minced)3 cup
Chicken Broth2 tbsps
Oyster Sauce1 tbsp
Fish Sauce1 medium
Potato (peeled and shredded)Directions:
1
Bring a large pan of water to a boil
2
Add asparagus and cook until tender yet crisp; about 2 minutes
3
Drain
4
Cut seafood and chicken into 1/2 inch cubes
5
Coat both with cornstarch, egg white, salt and pepper
6
Place a wok over high heat until hot
7
Add oil and swirl to coat the sides
8
Add ginger and cook, stirring until fragrant, about 10 seconds
9
Add seafood, chicken and green onions and stir fry for 1 minute
10
Add broth, oyster sauce, and fish sauce and bring to a boil
11
Add cornstarch solution and cook, stirring, until sauce boils and thickens
12
Add asparagus and toss to mix
13
To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F
14
Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels
15
Toss potato with cornstarch
16
Dip strainers into hot oil to coat them
17
Line one strainer with potato to a thickness of about 3/8 inch
18
Nest second strainer on top, and immerse strainers in oil
19
Deep fry until golden brown
20
Remove potato from the basket and drain on paper towels
21
Fill immediately with seafood mixture