Recipe - Stir-Fried Sweet-And-Pungent Chicken

Sweetandpungent sauce
1 Chicken breast
One half teaspoon Salt
1 Egg
Cornstarch
2 tablespoon Oil

1. Prepare a sweetandpungent sauce (see recipes for "SweetandPungent
Sauces" in this cookbook). Keep warm in its saucepan.

2. Skin and bone chicken; then shred. Sprinkle with salt; let stand a few
minutes.

3. Beat egg. Dip chicken in egg; then dredge lightly in cornstarch.

4. Heat oil. Add chicken and stirfry until it loses its pinkness (about 1
minute).

5. Transfer chicken to sweetandpungent sauce and stir in over medium heat
to cook through and blend flavors (about 2 minutes). Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.