One of my favorite Chinese-style dishes, I came across this and decided it was time to make it.
And color me impressed, it was very true to the dish one would get at a Chinese takeout restaurant.
The method to cook the chicken seems to be the key to this, so follow the directions.
1 large boneless chicken breast cut into thin slices
2 tablespoons cornstarch
1 egg white
Pinch of salt
Mix these ingredients together and let set for 10 minutes.
Bring a pot of water up to almost a boil. Add chicken pieces.
They will fall to bottom. Gently stir occasionally.
Will take 1 to 3 minutes to cook depending on size. The chicken will float to the top when it is done cooking.
1 can sliced water chestnuts – rinsed and drained
1 to 1 1/2 cups snow peas
1/2 cup thinly sliced carrots
1 small package of sliced mushrooms
Whites of 2 garden onions
1 tablespoon minced garlic
Oil to stir fry, I use sesame oil.
1 cup chicken broth
1 tablespoon Shao Hsing cooking wine
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon sesame oil
pinch white pepper
Mix the sauce ingredients together and set aside.
In a wok or skillet on medium high heat add oil, whites of a garden onion and minced garlic.
Cook and stir for 15 to 20 seconds.
Add carrots, mushrooms and water chestnuts.
Cook and stir for 1 to 2 minutes.
Add snow peas. Cook and stir for 1 to 2 more minutes.
Add chicken into pan and stir to combine.
Stir sauce and pour over top.
Bring up to simmer and cook for 15 to 30 seconds while stirring.