Categories: Oriental

Ingredients

• 4 boneless skinless chicken breast halves
• 1 egg white
• 1 table cornstarch
• 1 table dry white wine or sherry
• 4 green onions
• 1 tea minced gingerroot
• 3 tea minced garlic
• 2 table oil
• hot cooked rice
• SAUCE:
• 1 tea crushed chili paste
• 2 tea sugar
• 1 tea cornstarch
• 2 tea rice vinegar
• 1 table dry white wine or sherry
• 2 table soy sauce

Directions

1. Place chicken breast in freezer for 1 to 2 hours or until very firm but not frozen solid.

2. slice crosswise into thin shreds.
3. in small bowl lightly beat egg white and then mix in 1 table cornstarch and 1 table wine stirring til cornstarch is dissolved.
4. add chicken and mix well to coat all pieces. let stand 30 min.

5. slice green onion into thin slices.

6. mince ginger-root and garlic.

7. mix sauce ingredients.
8. heat frying pan and stir fry chicken until no longer pink.

9. Take out chicken and add onions, ginger and garlic for about 30 seconds.

10. return chicken to heat and re stir sauce and add to chicken.

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