Ingredients
4 – 6 ounces (115 – 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste – (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 – 4 spring onions , thinly shredded
4 – 6 ounces (115 – 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil
Method:
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste.
Blanch them in warm oil, stir to separate, then remove and drain them. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetable for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
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