| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Boned chicken breasts |
| 1 | tb | Corn starch |
| 1 | Egg white | |
| 1 1/2 | ts | Salt |
| 1 | tb | Rice wine |
| 1/2 | ts | Sugar |
| 4 | tb | Oil |
| 2 | Chili peppers; seeded, diced | |
| 1 | ts | Scraped ginger root |
| 1 | ts | Cornstarch dissolved in 2 teaspoons water |
| 1/2 | c | Toasted pine nuts |
| 12 | Tender lettuce leaves; rinsed, drained |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Remove skin from chicken breasts. Cut meat horizontally into paper-thin slices, then cut slices into shreds approximately 1/8 inch wide. Place chicken shreds in a bowl. Sprinkle on the cornstarch and toss until coated. Then add the egg white, salt, wine, and sugar. Toss well. Place a wok over high heat. Add 1 tablespoon of the oil and heat until just smoking. Add the chili peppers and stir fry for 1 minute. Remove with a spoon and place in a small bowl. Add remaining 3 tablespoons of oil and heat. Stir fry ginger for a few seconds, then add the chicken. Stir fry for 1 to 2 minutes until chicken if white and firm. Transfer chili peppers to wok. Give cornstarch mixture a stir and pour into the wok. Stir well, until all the ingredients are glossy. Transfer mixture to large serving platter and top with toasted pine nuts. To serve, chicken mixture is placed in center of lettuce leaf, which is rolled loosely. Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998
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