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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Poultry-Chicken |
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| Preparation Method : Skillet |
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| Velvety chicken, seasonal asparagus and oyster mushrooms in a soupy Chinese sauce enriched with tiny specks of egg makes a luxurious -- and nutritious -- dish. Serve on a bed of rice. |
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Ingredients
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2 boneless skinless chicken breasts |
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2 tbsp (30 mL) cornstarch |
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1 bunch asparagus (about 1 lb/500 g) |
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3 cups (750 mL) oyster mushrooms |
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2 eggs |
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2 cups (500 mL) chicken stock |
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Salt, white pepper, sesame oil |
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Preparation
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Thinly slice chicken into strips; toss with cornstarch and ¼ tsp (1 mL) each salt and pepper. Set aside. Snap off woody ends of asparagus; peel thick stalks. Cut into 2-inch (5 cm) pieces. Trim woody ends of mushroom stems; if mushrooms are large, tear in half lengthwise. Beat eggs with ¼ cup (60 mL) of the stock, ¼ tsp (1 mL) pepper and 1 tsp (5 mL) oil. Set aside.
In skillet over high heat, bring remaining stock to boil. Add asparagus; cover and boil for 2 minutes. Add chicken; cook, stirring, until no longer pink outside, about 2 minutes. Reduce heat to medium and add oyster mushrooms; simmer, covered, until mushrooms are softened and chicken is no longer pink inside, 2 to 3 minutes. Using slotted spoon, transfer chicken and vegetables to serving bowl. Reduce heat to low. Pour in egg mixture in thin stream, stirring constantly; cook until egg sets (sauce will almost look curdled), about 30 seconds. Pour into bowl with chicken mixture.
Makes 4 servings.
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Nutritional information
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| Per serving: about 178 cal, 24 g pro, 5 g total fat (1 g sat. fat), 10 g carb, 2 g fibre, 132 mg chol, 476 mg sodium. % RDI: 3% calcium, 14% iron, 9% vit A, 15% vit C, 65% folate. |
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