| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 1 |
|
Chicken breast |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
|
|
Cornstarch |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent
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 stir-fry until it loses its pinkness (about 1
minute).
5. Transfer chicken to sweet-and-pungent 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 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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