Recipe 6/1999

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Chinese Cookery
Monthly Recipe V1-1 June 1999
Chicken Shreds with Bean Sprouts

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Ingredients:

6 oz chicken breast
6 oz bean sprouts (with tails pinched off)
1 egg white
2 tablespoons pepper oil (optional)
2 teaspoons cornstarch in 1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon monosodium glutamate (MSG, optional)
2 cups vegetable oil for deep frying

Procedures:

Wash and drain bean sprout.

Cut chicken breast into shreds of the thickness of match stick. Mix shreds with salt and 1 teaspoon water, then add cornstarch solution and egg white. Mix well and leave to marinate.

Heat oil over high heat. When it begins to bubble, drop in chicken shreds. Stir to separate and remove when they turn white. Pour out oil.

Heat 2 tablespoons pepper oil or vegetable oil in skillet over high heat. Add chicken shreds and bean sprouts, add salt and MSG, stir for two minutes or until bean sprouts lose their raw taste. Sprinkle with 1 tablespoon cooked oil, stir briefly and remove, serves four.

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