Yield: 4 Servings
|1 pounds||Boned chicken|
|1 tablespoon||Egg white|
|1 tablespoon||Soysauce (light)|
|10 \N||Mushrooms (sliced)|
|1 cup||Diced green peppers|
|½ cup||Sliced water chestnuts (or diced bamboo shoot)|
|20 \N||Slices cooked carrot|
|3 tablespoons||Diced scallion|
|1 tablespoon||Sliced ginger|
|2 tablespoons||Light soysauce|
|¼ teaspoon||Black pepper|
|½ teaspoon||Sesame oil|
1. Dice the chicken into ½ inch pieces and marinate for half an hour with marinating sauce (1 tb of egg white, 1½ 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 bird's nest.
3. Bird's nest: Cut the potatoes into thin shreds.
Run through cold water, drain, and dry. Place into a bowl and mix with ⅓ 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 bird's 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 Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File