Fish Flavored Chicken
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Teaspoon|
|Snow peas||1⁄2 Pound|
|Dried red pepper||1⁄4 Teaspoon, chopped|
|Light soy sauce||1 Tablespoon|
|White rice vinegar||1 Teaspoon|
|Vegetable oil||7 Tablespoon|
|Ginger root||2 Teaspoon, finley minced|
|Scallion stalk||1 , finely chopped|
|Garlic||1 Clove (5 gm), chopped|
Slice the chicken into slices 1/8 inch (3 mm) thick and about 2 inches (5 cm) long, then shred the slices into strips 2 inches (5 cm) long.
Marinate with egg white, salt, wine, and tapioca starch for at least 30 minutes.
Rinse and then shred the snow peas.
Combine the sauce ingredients in a small bowl.
Heat 2 Tbs oil in wok.
Stir fry the shredded snow peas for a few seconds.
Then season with 1/2 tsp sugar and 1/2 tsp salt and splash in the rice wine.
Dish out to a serving plate.
Heat the wok very hot; add 5 Tbs oil, then stir in the shredded chicken.
Stir fry until the chicken separates into pieces.
Remove chicken with a strainer.
Heat the same wok with the remaining oil.
Add the ginger, scallion, and garlic.
Stir fry for a few seconds, then add the cooked chicken.
Mix the sauce mixture well and pour over the chicken.
Stir over high heat until it coats the chicken with a clear glaze.
Dish onto the snow peas.