Recipe - Eight-Treasure Chicken

1 pound Boned raw chicken meat
1 teaspoon Salt
1 Egg white
1 tablespoon Plus
1 teaspoon Cornstarch
3 cup Oil for deepfrying
One fourth cup Walnuts; chopped
One fourth cup Almonds
One fourth cup Cashews
One fourth cup Sliced mushrooms
One fourth cup Baby corncobs
One fourth cup Diced water chestnuts
One fourth cup Frozen mixed peas

SEASONING SAUCE
1 teaspoon Sugar
2 tablespoon Soy sauce
1 tablespoon Garlic powder
1 tablespoon Ground ginger
1 tablespoon Oyster sauce
1 tablespoon Rice wine
One half cup Water
1 teaspoon Cornstarch
One half teaspoon Sesame oil

Place the chicken meat between 2 sheets of waxed paper. Pound with a meat
mallet or the flat of a cleaver to tenderize and flatten. Cut into
bitesize pieces. Combine the salt, egg white, 1 tbs. cornstarch, and 1/4
cup water. Add the chicken pieces and marinate at least 20 minutes. Heat
the oil to almost smoking in a wok over high heat. Deepfry chicken pieces
for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but
about 2 tbs. oil from the wok. Return the chicken to the wok and add the
remaining ingredients. Stirfry just until the flavors blend, about 11/2
minutes. Remove with the sauce to a serving platter. SEASONING SAUCE:
Combine all ingredients.

MANDARIN DELIGHT

NORTH 7TH STREET, PHOENIX.

WINE: WAN FU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.