1/2 cup of water
3 tablespoons of soy sauce
3 tablespoons of white wine
1/2 teaspoon of ginger
2 tablespoons of cornstarch
1 pinch of salt
1 cucumber
600g boneless, skinless chicken breast
3 tablespoons of oil
1/2 cup of water
3 tablespoons of soy sauce
3 tablespoons of white wine
1/2 teaspoon of ginger
2 tablespoons of cornstarch
1 pinch of salt
1 cucumber
600g boneless, skinless chicken breast
3 tablespoons of oil
In a small pan, combine the water, soy sauce, white wine, and ginger
Bring to a boil
Let it simmer
Dissolve the cornstarch in a little water and add it to the pan
Check the seasoning
Peel the cucumber and cut into 1/2 cm thick slices, then cut them in half
Fry in 1 tablespoon of oil for a few minutes
Add to the soy sauce mixture
Cut the chicken into 5x5 cm squares and fry for about 15 minutes in the remaining oil
Season to taste, add the sauce, and cook, stirring occasionally, until it thickens
Serve with rice.
