Gary Mehigan

Serves 4
PREP 20 mins plus chilling
COOK 15mins
 

2 eggwhites
700g chicken breast fillet, thinly sliced crossways
6cm piece ginger (half very finely sliced, half cut into thin matchsticks)
1/4 cup (55g) white sugar
2 tsp cornflour
1/3 cup (80ml) Shaoxing wine (Chinese rice wine) or dry sherry
1/3 cup (80ml) light soy sauce
1/4 cup (60ml) chicken stock
1 tsp sesame oil
1 tbsp peanut oil
2 garlic cloves, sliced
300g snow peas, trimmed
4 red radishes, thinly sliced
227g can water chestnuts, drained, finely sliced
3 cups steamed rice (from 1 cup raw), to serve

1 Use a fork to lightly beat eggwhites and a pinch of salt in a large bowl. Add chicken and stir to coat. Chill for 30 mins.

2 Heat sliced ginger, sugar and 1/2 cup water in a small pan on high. Bring to boil. Reduce heat to medium. Simmer for 10 mins, until syrup is thick and ginger is tender. Remove from heat.

3 Meanwhile, heat 4 cups water in a pan on high. Bring to boil. Drain chicken. Add to boiling water. Cook, stirring once, for 1 min, until white. Drain immediately. Pat dry with paper towel.

4 Combine cornflour, rice wine, soy sauce, stock, sesame oil and 1 tsp water in a small bowl.

5 Heat peanut oil in a wok on medium. Stir-fry garlic and ginger matchsticks for 30 secs, until fragrant. Add snow peas and stir-fry for 1 min, until bright green. Add chicken and stir-fry for 1-2 mins, until chicken is cooked through. Add soy sauce mixture and stir-fry for 30 secs, until heated through. Remove from heat.

6 Scatter radish, chestnut and candied ginger over chicken mixture. Serve with rice.