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, add the sliced chicken coating with the cornstarch slurry, 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
Sesame oil to stir fry
1 cup chicken broth
1 tablespoon Shao Hsing cooking wine
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon sesame oil
1 tablespoon corn starch
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.
Serve over white rice.
Garnish with remaining white onions.