Mandarin Chinese Chicken
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:39pm

Preparation

1 We love to explore Chinatown restaurants and dim sum parlors on trips into San Francisco. At home, we prepare Chinese dishes from the wok. This recipe is a favorite. I serve this dish with steamed rice and a vegetable dish of steamed snow peas and water chestnuts. 1 egg white, slightly beaten 3/4 tsp. salt 1 1/2 tsp. cornstarch 1 c. peanut oil 3 green onions, cut into 1/2" pieces 1 1/2 tbsp. Hoisin sauce 3/4 tbsp. light soy sauce 2 Combine chicken cubes with egg white, salt and cornstarch; set aside. Heat oil in wok until warm and slightly smoking. Cook chicken for 3 minutes, separating all pieces. Drain well and set aside. Pour all but 2 tablespoons of oil from wok. Heat wok again and add green onion, then Hoisin sauce, then chicken. Stir well before adding soy sauce. Serve immediately. Serves 4.