Chinese Chicken and Prawns

Why do chicken and prawns go well together? They do don't they. Maybe because both are white meat, and both have approximately the same cooking time. Dishes that mix prawn and chicken are very common.

This Chinese Chicken and Prawn recipe makes 6 servings.

Ingredients:
2 large whole chicken breasts
500 g (1 lb) prawns, shelled
3 carrots
4 celery stalks
250 g (8 oz) mushrooms
1 bunch shallots
4 tablespoons peanut oil
1 clove garlic, halved
250 g (8 oz) snow peas
½ cup chicken stock
1 tablespoon corn flour
2 tablespoons dry sherry
1 tablespoon finely chopped fresh ginger
Chinese noodles and vermicelli

Procedure
Remove chicken from bone and cut into 3cm (1 in) pieces. Cut prawns in half, lengthwise. Thinly slice carrots, celery and mushrooms. Cut shallots into 5cm (2 in) pieces.

Heat 2 tablespoons of the oil with garlic in a wok. Stir-fry chicken and prawns for 2 minutes, or until chicken is golden; push to one side.

Add remaining 2 tablespoons oil; add carrots, celery, mushrooms, shallots and snow peas; stir fry until vegetables are coated with oil.

Pour chicken stock into pan; cover, steam 5 minutes, or until vegetables are crispy tender.

Combine corn flour, sherry and ginger in a cup; stir into a pan. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes. Serve over Chinese noodles or vermicelli.