Recipe - Velvet Chicken

1 lg Chicken breast
4 tablespoon Cornflour
100 g Mangetout
2 tablespoon Vegetable oil
2 Cm ginger; peeled and cut
into
; matchsticks
2 Scallions; in 2cm pieces
4 tablespoon Chicken stock
1 tablespoon Light soy sauce
One half Lime; juice of
1 tablespoon Fish sauce

Bring a pan of water to the simmer. Slice the chicken into 1cm slices and
dust well with cornflour. Poach in the water for 3 minutes, remove and
drain. This gives the chicken a velvety texture.

Heat the oil in a wok and stirfry the chicken and when starting to become
opaque, the mangetout and scallions. Cook for a further 1 minute, then add
the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.

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