Chicken and Seafood Trio in a Basket Recipe

Name: Chicken and Seafood Trio in a Basket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound asparagus, trimmed and cut into 2 inch lengths; 1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp); 1/4 pound boneless, skinless chicken breast; 1 tablespoon cornstarch; 1 egg white; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons cooking oil; 2 teaspoons minced ginger; 1 green onion, finely chopped; 3/4 cup chicken broth; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 teaspoon cornstarch dissolved in 2 teaspoons water; 2 six inch metal strainers; Cooking oil; 1 medium potato, peeled and shredded; 1 teaspoon cornstarch

Servings: persons

3/4 pound asparagus, trimmed and cut into 2 inch lengths
1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp)
1/4 pound boneless, skinless chicken breast
1 tablespoon cornstarch
1 egg white
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
2 teaspoons minced ginger
1 green onion, finely chopped
3/4 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon cornstarch dissolved in 2 teaspoons water
2 six inch metal strainers
Cooking oil
1 medium potato, peeled and shredded
1 teaspoon cornstarch

1
Bring a large pan of water to a boil.
2
Add asparagus and cook until tender yet crisp; about 2 minutes.
3
Drain.
4
Cut seafood and chicken into 1/2 inch cubes.
5
Coat both with cornstarch, egg white, salt and pepper.
6
Place a wok over high heat until hot.
7
Add oil and swirl to coat the sides.
8
Add ginger and cook, stirring until fragrant, about 10 seconds.
9
Add seafood, chicken and green onions and stir fry for 1 minute.
10
Add broth, oyster sauce, and fish sauce and bring to a boil.
11
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
12
Add asparagus and toss to mix.
13
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.
14
Toss potato with cornstarch.
15
Dip strainers into hot oil to coat them.
16
Line one strainer with potato to a thickness of about 3/8 inch.
17
Nest second strainer on top, and immerse strainers in oil.
18
Deep fry until golden brown.
19
Remove potato from the basket and drain on paper towels.
20
Fill immediately with seafood mixture.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pound asparagus, trimmed and cut into 2 inch lengths, 1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp), 1/4 pound boneless, skinless chicken breast, 1 tablespoon cornstarch, and more.

Yes, Chicken and Seafood Trio in a Basket falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Seafood Trio in a Basket

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