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Stir-Fried Scallops In A Basket

Stir-Fried Scallops in a Basket recipe image
This International main features Chicken breast 1 ea clove garlic, crushed, Thinly sliced broccoli 2/3 c chicken stock, Shredded lettuce 2 tablespoon gin, Medium potatoes 1/2 teaspoon sugar. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 2898.1
Description
This International main features Chicken breast 1 ea clove garlic, crushed, Thinly sliced broccoli 2/3 c chicken stock, Shredded lettuce 2 tablespoon gin, Medium potatoes 1/2 teaspoon sugar. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 whole Chicken breast
  • 1 whole clove garlic, crushed
  • 12 whole Thinly sliced broccoli
  • 2/3 cups chicken stock
  • 2 cups Shredded lettuce
  • 2 tablespoons gin
  • 2 whole Medium potatoes
  • 1/2 teaspoons sugar
  • 1/2 teaspoons Salt
  • 1/4 teaspoons white pepper
  • 4 cups Oil for deep frying
  • 2 teaspoons thin soy sauce
Directions
  1. 1
    Slice bamboo shoot across grain into 2" triangles. Peel & slice carrots on bias. Remove strings from peas & wash. If substituting broccoli, use peeled stems only; slice thinly on bias. Shred lettuce; arrange like nest on round 10" serving plate. Making Potato Basket: Peel, then coarsely shred potatoes. Or, slice potatoes into thin matchsticks. Rinse potatoes in cold water twice; soak them 30 minutes in cold salted water; rinse & drain. Slowly heat deep-frying oil in wok to medium hot; test potato slice: it should brown in 30 seconds. Dust potatoes with cornstarch so they will stick together when fried. Arrange them in a cross-hatch pattern on Chinese wire strainer or other suitable strainer to form deep basket. Press them in position with another strainer. If you use bowl for pressing, heat it first, because you don't want to cool frying oil. Immerse in oil & deep-fry until potatoes begin to brown. Remove from oil; take away top strainer only; drain; reserve. When ready to serve, heat oil to very hot, but not smoking; deep-fry potatoes in strainer again until they are brown & crisp. Place basket in nest of lettuce. Blanching: Dip scallops in hot but not boiling water; remove in 15 seconds when scallops are warmed: don`t allow them to cook. Stir-frying: As you heat wok to medium hot, stir-fry ginger slices & garlic to flavor wok; remove when they start to brown; discard. When wok is hot, add peanut oil & salt; stir. Add bamboo shoots & carrots; stir-fry 1 minute. Add stock. When stock boils, add scallops, snow peas, sugar, white pepper, gin & soy sauce. Stir 1 minute. Add cornstarch paste to thicken. Transfer to potato basket. Serve
  2. 2
    slices giant bamboo shoot 2 tb peanut oil
  3. 3
    slices carrot 1 ds salt
  4. 4
    slices fresh ginger 1 tb cornstarch paste

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2898.1kcal
% Daily Value *
Total Fat 252.9g390%
Saturated Fat 39.0g195%
Cholesterol 255.0mg85%
Sodium 2974.5mg124%
Total Carbohydrate 63.0g21%
Dietary Fiber 18.9g76%
Sugars 20.6g
Protein 106.8g214%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basket, boiling, breast, broccoli, chicken, clove, crushed, deep, frying, garlic, gin, international, lettuce, main, medium, oil, pepper, potatoes, salt, sauce
Read it online: https://www.chefs-mate.com/recipe/stir-fried-scallops-in-a-basket/