|Rice wine/Dry sherry||2 Tablespoon|
|Snow peas||125 Gram|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Chopped garlic||1 Teaspoon|
|Ginger||2 , peeled and cut into pieces|
|Chicken stock||2 Tablespoon|
|Tomato sauce||1 Tablespoon|
Hold each chicken fillet firmly and, with the knife at a 45-degree angle to the surface, cut into slices across the grain of the meat. Place meat in a bowl and mix with 1/2 teaspoon salt and 1 tablespoon rice wine or sherry. Set aside. Remove strings and stems from snow peas. Place all sauce ingredients except cornflour and water in a small saucepan and heat, stirring as soaa as it boils, remove from heat and set aside. Mix cornflour and water for sauce in a small bowl and set aside. Mix chicken with egg white, then with the 1 tablespoon cornflour. Stir-fry in batches in a little fairly hot oil, just until chicken changes color, being sure to keep the pieces moving to prevent crisping and browning. Set chicken aside, drain wok and wipe out quickly with paper towels. Heat 2 tablespoons oil in the wok, stir-fry garlic until it releases its aroma, then add snow peas and ginger. Stir-fry for 30 seconds, add chicken, sprinkle with remaining rice wine or sherry and continue to stir-fry 2 minutes longer. If the sauce is too thin, thicken with prepared cornflour and water mixture. Serve immediately with boiled rice. Serves 4.
GINGER CHICKEN WITH BROCCOLI OR GREEN PEPPER: Substitute 11/2cups broccoli florets or 1 large green pepper, seeded and cut into triangular pieces, for the snow peas. Stir-fry 2-3 minutes with garlic and ginger before adding chicken, then 2-3 minutes with chicken.