Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boned raw chicken meat |
| 1 teaspoon | Salt |
| 1 \N | Egg white |
| 1 tablespoon | Plus |
| 1 teaspoon | Cornstarch |
| 3 cups | Oil for deep-frying |
| ¼ cup | Walnuts; chopped |
| ¼ cup | Almonds |
| ¼ cup | Cashews |
| ¼ cup | Sliced mushrooms |
| ¼ cup | Baby corncobs |
| ¼ cup | Diced water chestnuts |
| ¼ cup | Frozen mixed peas |
| 1 teaspoon | Sugar |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Garlic powder |
| 1 tablespoon | Ground ginger |
| 1 tablespoon | Oyster sauce |
| 1 tablespoon | Rice wine |
| ½ cup | Water |
| 1 teaspoon | Cornstarch |
| ½ teaspoon | Sesame oil |
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 ¼ 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 1-½ 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, .