Recipe - Chueh Chao Chi Ting (Stir-Fried Chicken In Sauce)

1 pound Boned chicken

MARINATE
1 tablespoon Egg white
1 One half tablespoon Cornstarch
1 tablespoon Soysauce (light)
10 Mushrooms ( cut or sliced up )
1 cup Diced green peppers
One half cup Sliced water chestnuts
(or minced bamboo shoot)
20 Slices cooked carrot
3 tablespoon Diced scallion
1 tablespoon Sliced ginger

SEASONING SAUCE
2 tablespoon Light soysauce
One half tablespoon Cornstarch
1 tablespoon Wine
One fourth teaspoon Salt
One half teaspoon Sugar
One fourth teaspoon Black pepper
One half teaspoon Sesame oil

BIRD'S NEST
2/3 pound Potatoes
1/3 teaspoon Salt
1 cup Cornstarch
8 cup Oil

Procedure:

1. Dice the chicken into One half inch pieces and marinate for half an hour
with marinating sauce (1 tablespoon of egg white, 1 One half tablespoon cornstarch, and 1 tb
soysauce).
Fry in lukewarm oil until the meat becomes white and then drain.

2. Heat the pan with 3 tablespoon of oil and saute scallion, ginger, mushrooms,
water chestnuts, carrot, green pepper. Then put in the chicken cubes and
add the seasoning sauce. Turn up to high heat. Stir and pour into bird's
nest.

3. Bird's nest: Cut the potatoes into thin shreds.
Run through cold water, drain, and dry. Place into a bowl and mix with
1/3 teaspoon salt, 1 cup of cornstarch. Then place potato shreds in one strainer
and press upon it another strainer and submerge both in very hot oil. Deep
fry about 4 minutes until golden brown. Drain and take the bird's nest out
from the strainer.

4. Shred and deep fry some green vegetables or shred some lettuce and
place under the nest for decoration.

Posted by [COOKIE LADY] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by ChiuYu Printing Co, Ltd (1974)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip