Sheng Ch’ao Chi Sung (stir-fried Minced Chicken)

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become noncommunication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly, but I think you get the point.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Archived, China, Poultry	4	Servings

INGREDIENTS

1/2	lb	Boned Chicken Breast
1/2	c	Diced mushrooms *
1/2	c	Diced ham
1	c	Diced bamboos shoot
1	c	Diced white leeks, optional
1/2	c	Green beans, cooked
2		Eggs
3	oz	Rice noodles
1	c	Oil
20		Mandarin Dan Bing **
1/4	t	Salt
1	T	Cornstarch
1	T	Cold water
1	t	Salt
1/2	T	Soysauce, light
2	t	Cornstarch
1	t	Sesame oil
2	T	Soup stock
3/16	t	Black pepper

INSTRUCTIONS

(or soaked black mushrooms) **(or spring roll skin)  Procedure    Heat
oil until very hot.  Deep fry the rice noodles until puffed and  golden
(only 2 or 3 seconds for each side). Put on a platter. Crush  them with
a fork or chopsticks.    Cut the chicken into 1/4 inch cubes.  Marinate
with salt,  cornstarch and water at least 20 minutes. Then fry with 1
cup of hot  oil only 30 seconds and drain.    Make a thin pancake with
the beaten eggs.  cut into 1/4 inch cubes.    Heat 3 tablespoons of oil
in a pan.  Stir fry the mushrooms, the  bamboo shoot, the green beans,
and the ham. After 1 minute add fried  chicken, egg cubes, and
seasoning sauce. Stir fry over high heat  until mixture thickens. Then,
add the white leeks.  Turn off the heat  right away. Put on platter
over fried rice noodles.    Serve with Mandarin Dan Bing or spring roll
skin which will be used  to wrap around the meat and noodle mixture.
NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found
on page 231 of Volume I of Pei Mei's Chinese Cook Book.  Posted by
[COOKIE LADY] from Pei Mei's Chinese Cook Book Volume II by  Fu. Pei
Mei  Printed by Chiu-Yu Printing Co, Ltd (1974) General  Agency: T & S
Industrial Co., Ltd.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 727 Calories From Fat: 536 Total Fat: 60.5g Cholesterol: 146.5mg Sodium: 897.7mg Potassium: 270.7mg Carbohydrates: 23.3g Fiber: <1g Sugar: <1g Protein: 22.8g