SEASONING SAUCE
Place the chicken meat between 2 sheets of waxed paper. Pound with a meat
mallet or the flat of a cleaver to tenderize and flatten. Cut into
bite-size pieces. Combine the salt, egg white, 1 tbs. cornstarch, and 1/4
cup water. Add the chicken pieces and marinate at least 20 minutes. Heat
the oil to almost smoking in a wok over high heat. Deep-fry chicken pieces
for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but
about 2 tbs. oil from the wok. Return the chicken to the wok and add the
remaining ingredients. Stir-fry just until the flavors blend, about 1-1/2
minutes. Remove with the sauce to a serving platter. SEASONING SAUCE:
Combine all ingredients.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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