Yin Ya Chi Ssu is a really quick and simple South East Asian recipe using chicken and beansprouts. Serve with soy sauce and medium hot chilli sauce on the side. Serves 4-6
Ingredients
700g chicken breast or thigh, thinly sliced Thai-style
4 tbsp oil
400g packet bean sprouts
1 tbsp corn flour
1 egg white, lightly beaten
2 tbsp rice wine or dry sherry
1 tsp ground white pepper plus 1/2 tsp salt
2 tbsp soy sauce
100 ml water
2 spring onions, finely chopped, including the green parts
Recipe
Place the chicken pieces in a large bowl. Add the soy sauce, salt, pepper, rice wine, corn flour and egg white, and mix well.
Heat 3 tbsp of the oil in a wok or large pan, and quickly fry the bean sprouts for about a minute. They need to still be crunchy. Remove from wok and set aside.
Add the remaining oil and the chicken mixture to the wok, and fry for a few minutes until the meat is just cooked. Add the water if it looks too dry for your taste, although the beansprouts will add their own liquid. Return the bean sprouts to the wok with the spring onions, and heat through.
Serve with plain rice, with soy sauce and chilli sauce on the side.