Ingredients:
1 chicken breast cut into long strips (finger size)
2 eggs beaten
3 cloves red onion ] julienne
1 cloves garlic ] julienne
2 ” ginger ] julienne
2 tbsp tomato ketchup
2 lemon ] squeezed
2 lime ] squeezed
1/2 cup of water
sugar and salt
butter
Direction:
1. Cut the chicken breast into long strips (finger size).
2. Dip the chicken in the egg mixture and fry them until cooked.
3. Place the chicken strips in a serving plate and set aside.
4. Sauté the red onion, garlic and ginger with butter until browned.
5. Mix in water, juice of lemon and lime, tomato ketchup, sugar and salt to taste.
7. Let it boil for awhile. Stir until the sauce is mixed well.
8. Pour the sauce over the chicken and it is now ready to be served.
JULIENNE- [joo-lee-EHN, zhoo-LYEHN]
n . Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v . To cut food into very thin strips.