Recipe - Chicken With Water Chestnuts

One half pound Boneless chicken breasts
skinned
1 Egg white
1 teaspoon Salt
2 teaspoon Cornstarch
One half pound Water chestnuts, fresh
or canned (drained weight)
One half cup Peanut oil
1 tablespoon Finely chopped garlic
2 teaspoon Finely chopped ginger
1 tablespoon Chili bean sauce
2 tablespoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
2 teaspoon Sugar
One half teaspoon Salt
2 teaspoon Sesame oil

CUT THE CHICKEN into 1/2inch cubes. Combine it with the egg white, salt
and cornstarch in a small bowl and put the mixture into the refrigerator
for about 20 minutes. If you are using fresh water chestnuts, peel them. If
you are using canned water chestnuts, drain them well and rinse in cold
water. Coarsely chop the water chestnuts. Heat a wok or large saute pan
until it is hot and add the oil. When it is moderately hot, add the chicken
cubes and stir to keep them from sticking. When the chicken pieces turn
white, about 2 minutes, quickly drain the chicken and all the oil into a
stainless steel colander set in a bowl. Clean the wok and reheat. Return 2
tablespoons of oil to the wok, add the garlic and ginger, and stirfry for
30 seconds. Then add the water chestnuts, chili bean sauce, soy sauce, rice
wine, sugar and salt and continue to stirfry for 1 minute. Return the
chicken to the wok and continue to cook for another 2 minutes. Add the
sesame oil, give the mixture a final stir, and serve at once.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini