Yield: 4 servings
|½ pounds||Boneless chicken breasts skinned|
|½ pounds||Water chestnuts, fresh or canned (drained weight)|
|½ cup||Peanut oil|
|1 tablespoon||Finely chopped garlic|
|2 teaspoons||Finely chopped ginger|
|1 tablespoon||Chili bean sauce|
|2 tablespoons||Dark soy sauce|
|2 teaspoons||Rice wine or dry sherry|
|2 teaspoons||Sesame oil|
CUT THE CHICKEN into ½-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mixture into the refrigerator for about 20 minutes. If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cold water. Coarsely chop the water chestnuts.
Heat a wok or large saute pan until it is hot and add the oil. When it is moderately hot, add the chicken cubes and stir to keep them from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl. Clean the wok and reheat. Return 2 tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for 30 seconds. Then add the water chestnuts, chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 minutes. Add the sesame oil, give the mixture a final stir, and serve at once.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK