Chueh Chao Chi Ting (stir-fried Chicken In Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boned chicken,
MARINATE
1 tbsp: Egg white,
1 1/2 tbsp: Cornstarch,
1 tbsp: Soysauce, light
10: Mushrooms, sliced
1 cup: Diced green peppers,
1/2 cup: Sliced water chestnuts, or diced bamboo shoot
20 Slices: cooked carrot,
3 tbsp: Diced scallion,
1 tbsp: Sliced ginger,
SEASONING SAUCE
2 tbsp: Light soysauce,
1/2 tbsp: Cornstarch,
1 tbsp: Wine,
1/4 tsp: Salt,
1/2 tsp: Sugar,
1/4 tsp: Black pepper,
1/2 tsp: Sesame oil,
BIRDS NEST
2/3 lbs: Potatoes,
1/3 tsp: Salt,
1 cup: Cornstarch,
8 cup: Oil,
Directions:
Procedure:
1. Dice the chicken into 1/2 inch pieces and marinate for half an
hour with marinating sauce (1 tb of egg white, 1 1/2 tb cornstarch,
and 1 tb soysauce).
Fry in lukewarm oil until the meat becomes white and then drain.
2. Heat the pan with 3 tb of oil and saute scallion, ginger,
mushrooms, water chestnuts, carrot, green pepper. Then put in the
chicken cubes and add the seasoning sauce. Turn up to high heat. Stir
and pour into birds nest.
3. Birds nest: Cut the potatoes into thin shreds.
Run through cold water, drain, and dry. Place into a bowl and mix
with 1/3 ts salt, 1 cup of cornstarch. Then place potato shreds in
one strainer and press upon it another strainer and submerge both in
very hot oil. Deep fry about 4 minutes until golden brown. Drain and
take the birds nest out from the strainer.
4. Shred and deep fry some green vegetables or shred some lettuce
and place under the nest for decoration.
Posted by [COOKIE LADY] from Pei Meis Chinese Cook Book Volume II
by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
Source from luhu.jp
1. Dice the chicken into 1/2 inch pieces and marinate for half an
hour with marinating sauce (1 tb of egg white, 1 1/2 tb cornstarch,
and 1 tb soysauce).
Fry in lukewarm oil until the meat becomes white and then drain.
2. Heat the pan with 3 tb of oil and saute scallion, ginger,
mushrooms, water chestnuts, carrot, green pepper. Then put in the
chicken cubes and add the seasoning sauce. Turn up to high heat. Stir
and pour into birds nest.
3. Birds nest: Cut the potatoes into thin shreds.
Run through cold water, drain, and dry. Place into a bowl and mix
with 1/3 ts salt, 1 cup of cornstarch. Then place potato shreds in
one strainer and press upon it another strainer and submerge both in
very hot oil. Deep fry about 4 minutes until golden brown. Drain and
take the birds nest out from the strainer.
4. Shred and deep fry some green vegetables or shred some lettuce
and place under the nest for decoration.
Posted by [COOKIE LADY] from Pei Meis Chinese Cook Book Volume II
by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
Source from luhu.jp