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Jade Green Chicken Stripes Jade Green Chicken Stripes


  • Skinless chicken breast 300g
  • Iceberg lettuce 4~5 leaves
  • Chopped green onion 1/3 cup
  • Soy sauce 1/2 teaspoon
  • Salt 1/2 teaspoon
  • Sugar 1 teaspoon
  • White wine 1 teaspoon
  • Cornstarch 1 teaspoon
  • Vegetable oil 4~5 teaspoons
  • Roast Eel Sauce (or oyster sauce) 2 teaspoons
  • Baked sesame 1 teaspoon (optional)
  • Chilli pepper a few (optional)

  • Slice chicken meat then stripe the meat.
  • Marinate the meat in the mixture of (d)~(g) for 30 minutes.
  • Rinse and dry the lettuce. Shred the lettuce and set it aside.
  • Before stir-fry the meat, put the cornstarch in the meat and blend then well.

  • Spread the shredded lettuce on a big plate.
  • Pour the oil in the high-heated wok. Put the chopped green onion in wok and stir-fry for 10 seconds. Put the meat in wok and stir-fry it. After about 30 seconds. Pour 2 teaspoons of roast eel sauce (and chilli pepper, if you like) in the wok, keep stir-frying until the meat is done. Spread the sesame on the meat.
  • Lay the cooked meat evenly on the lettuce. Ready for serving.

  • Frozen meat is easier for slice and striping.
  • Stripe the meat in to 1/8 x 1/8 inch and about 1 and 1/2 inch long.
  • "Jade green" means the shredded lettuce.

© Copyright 2003-2004 TOMMY's KITCHEN

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