Shredded Chicken With Bean Sprouts
|Skinned and boned chicken breast/Chicken cutlet, uncooked||1|
|Chinese rice wine||1 Tablespoon|
|Fresh bean sprouts||2 Cup (32 tbs)|
|Ham||1⁄4 Cup (4 tbs), cooked and shredded to 2 inch strips (Smithfield)|
|Peanut oil/Vegetable oil||5 Tablespoon|
|Scallion stalks||2 , cut into 2 inch lengths|
|Fresh snow peas||1⁄4 Pound, shredded to 2 inch strips|
|Tapioca||1 Tablespoon, dissolved in 2 tablespoons water|
Shred the chicken into 2 inch long (5 cm) strips.
Marinate with egg white, salt, tapioca starch, and wine for 20 to 30 minutes.
Soak the bean sprouts in cold water.
Drain well before cooking.
Boil the Smithfield ham for about 10 minutes; when cool, cut the ham into 2 inch long (5 cm) strips.
Shred the fresh snow peas into the same length as other ingredients.
Heat the wok very hot.
Add 5 Tbs oil; first drop in the scallion and then the chicken, stirring quickly for about 1 minute.
Remove the chicken with a strainer and set aside.
Leave the remaining oil in the wok.
Heat the remaining oil in the wok.
Add bean sprouts and snow peas and stir fry for 1 minute; then add salt and sugar.
Stir and mix well.
Finally add the ham and cooked chicken; mix well.
Mix the tapioca starch and water very well and add to the chicken, stirring over high heat until the liquid thickens and coats the chicken with a clear glaze.