Poultry
Chinese-Style Poultry
A marinade of eggs, mustard, potato starch and spices gives the meat a full, rich flavour. We leave the pounded slices of poultry to rest in it in the fridge overnight at least, ideally for a few days. Then the meat is simply fried quickly on both sides in a pan. It tastes best with potatoes, however you choose to prepare them.
Prep: 30 min
Cook: 15 min
Servings: 4
Energy: 126 kcal per serving
Method
01.
Make a marinade from the ingredients listed, pound the meat and put it into the marinade. Leave it to rest in the fridge overnight at least, ideally for a few days.…
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