2 teaspoon vegetable oil
4 cloves garlic, finely chopped
1 teaspoon black peppercorns, crushed
4 chicken breast fillets, sliced
1/2 cup chicken stock
4 tablespoons dry white wine
1 tablespoon soy sauce
155g young English spinach leaves
Steps
1. Heat oil in a wok over a medium heat. Add garlic and black peppercorn and stir-fry for 1 minute or until garlic is golden. Add chicken and stir-fry for 3 minutes or until brown.
2. Stir in stock, wine and soy sauce. Bring to simmering and simmer for 4 minutes or until sauce reduces by half.
3. Arrange spinach leaves on serving plates and top with chicken mixture. Serve immediately.
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