Chicken Stir Fry served over
Chow Mein Noodles with bean sprouts
Chicken Stir Fry
2 tablespoons ShaoHsing rice wine
1 teaspoon sesame oil
1 egg white
2 boneless chicken breasts sliced thinly
1 white onion sliced
2 garlic cloves
1 1/2 inch knob of ginger julienned thin
boy choy or gai lan
Green onion – White separated from the Green.
oil for frying
black pepper sauce
chile garlic sauce
Mix chicken slices with ShaoHsing rice winem cornstarch, sesame
oil and egg white. Let
sit for 20 minutes or so.
Heat oil in wok and cook chicken in small batches. Just until
cooked. Chicken shouldn’t brown.
When all the chicken is cooked, remove most of the oil, and add
the onion stir fry for a minute or two, add the garlic and ginger
and a splash of chicken broth. Add the gai lan and the white
part of the green onions and simmer for a few minutes until the
gai lan is almost tender. Add the chicken back into the pan and
toss to coat with sauce. Cook for another minute or two and then
add the green part of the green onions.
Serve over rice or noodles.