CHINESE FOOD WITH WATER CHESTNUTS RECIPES

Steps:

• Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
• Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
• Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
• Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
• Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
• Serve immediately with rice or noodles.

Steps:

• Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
• In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
• After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
• Set up the steamer and wok and then steam the batter for around 20 minutes. To check whether the batter is completely done, insert a toothpick in and see whether it is clean after pulling out.
• Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake with a small amount of oil and serve hot.