-- From "Chinese Cookery" by Rose Cheng & Michele
-- Morris, HP Books, ISBN 0-89586-088-0
1 lb skinned chicken breasts
Marinade: 1 t rice wine or dry sherry
1/3 t salt
1 T sesame oil
1 egg white
1 c vegetable oil
1/4 t cornstarch
3 T chicken broth
1/4 c chopped garlic
1/3 cup sliced water chestnuts
1/3 cup sliced bamboo shoots or (slightly) cooked carrots
1/2 t salt
1/2 t sugar
3 T soy sauce
1/2 c water
1 t sesame oil
Chop chicken breasts into 2-inch square pieces. Mix marinade
ingredients in a medium bowl. Add chicken pieces, mix well.
Let stand 20 minutes. Heat 1 cup oil in a wok over medium heat
1 minute. Add chicken pieces. Stir-fry until chicken is almost
cooked, 3 to 4 minutes. Remove chicken, draining well over wok;
set aside. Remove oil from wok except 4 T. Dissolve cornstarch
in chicken broth to make a paste; set aside. Heat oil in wok
over medium heat 1 minute. Add cooked chicken, garlic, water
chestnuts and bamboo shoots or carrots. STir-fry about 2 minutes.
Add salt, sugar, soy sauce, and water. Cover and cook over low
heat 10 minutes. Add cornstarch paste. STir-fry until sauce
thickens slightly, about 30 seconds. Stir in 1 t sesame oil.
Serve hot. Makes 4 servings.