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Name: Chicken And Seafood Trio in a Basket
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Cooking oil; 3/4 lb Asparagus; trimmed and cut; 1 Egg white; 1 tb Cornstarch; 1/2 lb Mixed seafood; (choose from; 1/4 lb Boneless; skinless chicken; 2 ts Minced ginger; 1 tb Fish sauce; ; breast; 1 ts Cornstarch dissolved in 2; 1/2 ts Salt; 3/4 c Chicken broth; ; shrimp); ; white fish fillets,; 1 Green onion; finely chopped; 1/4 ts White pepper; ; scallops and; 2 tb Oyster sauce; ; into 2 inch lengths

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INGREDIENTS

2 tb Cooking oil
3/4 lb Asparagus; trimmed and cut
1 Egg white
1 tb Cornstarch
1/2 lb Mixed seafood; (choose from
1/4 lb Boneless; skinless chicken
2 ts Minced ginger
1 tb Fish sauce
; breast
1 ts Cornstarch dissolved in 2
1/2 ts Salt
3/4 c Chicken broth
; shrimp)
; white fish fillets,
1 Green onion; finely chopped
1/4 ts White pepper
; scallops and
2 tb Oyster sauce
; into 2 inch lengths

Servings

INSTRUCTIONS

MMMMM-----------------------EDIBLE BASKET---------------------------- 2 Six inch metal strainers Cooking oil 1 md Potato; peeled and shredded 1 ts Cornstarch Bring a large pan of water to a boil. Add asparagus and cook until tender yet crisp; about 2 minutes. Drain. Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper. Place a wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add seafood, chicken and green onions and stir fry for 1 minute. Add broth, oyster sauce, and fish sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix. To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry until golden brown. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mixture. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9260

NOTES

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Chicken And Seafood Trio in a Basket

2 tb Cooking oil
3/4 lb Asparagus; trimmed and cut
1 Egg white
1 tb Cornstarch
1/2 lb Mixed seafood; (choose from
1/4 lb Boneless; skinless chicken
2 ts Minced ginger
1 tb Fish sauce
 ; breast
1 ts Cornstarch dissolved in 2
1/2 ts Salt
3/4 c Chicken broth
 ; shrimp)
 ; white fish fillets,
1 Green onion; finely chopped
1/4 ts White pepper
 ; scallops and
2 tb Oyster sauce
 ; into 2 inch lengths

MMMMM-----------------------EDIBLE BASKET----------------------------      2    Six inch metal strainers           Cooking oil      1 md Potato; peeled and shredded      1 ts Cornstarch   Bring a large pan of water to a boil. Add asparagus and cook until  tender yet crisp; about 2 minutes. Drain.    Cut seafood and chicken into 1/2 inch cubes. Coat both with  cornstarch, egg white, salt and pepper.    Place a wok over high heat until hot. Add oil and swirl to coat the  sides. Add ginger and cook, stirring until fragrant, about 10  seconds. Add seafood, chicken and green onions and stir fry for 1  minute. Add broth, oyster sauce, and fish sauce and bring to a boil.  Add cornstarch solution and cook, stirring, until sauce boils and  thickens. Add asparagus and toss to mix.    To make basket, heat cooking oil in a wok for deep frying to about 30  degrees F. Rinse shredded potato under cold running water; squeeze  well to remove as much moisture as possible and pat dry with paper  towels. Toss potato with cornstarch. Dip strainers into hot oil to  coat them. Line one strainer with potato to a thickness of about 3/8  inch. Nest second strainer on top, and immerse strainers in oil. Deep  fry until golden brown. Remove potato from the basket and drain on  paper towels. Fill immediately with seafood mixture.    Yield: 4 servings        Recipe by: COOKING LIVE SHOW #CL9260

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Nutrition

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Serving Size: 1 Serving (977g)
Recipe Makes: 1 servings

Calories: 456
Calories from Fat: 289 (63%)

Amt Per Serving		% DV

	Total Fat 32.1g	43 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 8.8g
Cholesterol 79.4mg		24 %
Sodium 3214.1mg		111 %
Potassium 490.4mg		13 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.4g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 456

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