Recipe - Shredded Chocolate Banana Cake

One half pound Boneless chicken breasts
skinned
1 Egg white
One half teaspoon Salt
2 teaspoon Cornstarch
2/3 cup Oil, preferably peanut
1 tablespoon White sesame seeds
(untoasted)

SAUCE
1 teaspoon Dark soy sauce
1 teaspoon Chinese black rice vinegar
=OR= Cider vinegar
One half teaspoon Seame oil
1 teaspoon Sugar
2 teaspoon Rice wine or dry sherry
One half teaspoon Roasted Sichuan peppercorns
(optional)
2 teaspoon Finely chopped scallions

CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the
egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in
a wok or large skillet until moderately hot. Add the chicken mixture and
stirfry it quickly in the oil to keep it from sticking. Cook until it
turns white, which should take about 1 minute. Drain the chicken
immediately in a colander or sieve and drain off the oil. Clean the wok and
add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the
sesame seeds and stirfry them for 1 minute or until slightly brown. Add
the sauce ingredients and bring to a boil. Return the cooked chicken to the
pan and stirfry the mixture for another 2 minutes, coating the pieces
thoroughly with the sauce and sesame seeds. Serve at once, or let cool and
serve at room temperature.

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