Description Edit

Serves 4

Ingredients Edit

Directions Edit

  1. Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste.
  2. Blanch them in warm oil, stir to separate, then remove and drain them.
  3. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and msg, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
  4. How to season vegetable oil: pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 – 3 small pieces of ginger root.
  5. In a few minutes, the ginger pieces should rise to the surface.
  6. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces.
  7. Then store the seasoned oil in a container.
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