Sheng Ch'ao Chi Sung (Stir-Fried Minced Chicken)

Recipe Ingredients

1/2 lb	227g / 8oz	Boned chicken breast
1/2 cup	73g / 2.6oz	Diced mushrooms *
1/2 cup	73g / 2.6oz	Diced ham
1 cup	146g / 5.1oz	Diced bamboos shoot
1 cup	146g / 5.1oz	Diced white leeks - (optional)
1/2 cup	80g / 2.8oz	Green beans - (cooked)
2		Eggs
3 oz	85g	Rice noodles
1 cup	237ml	Oil
20		Mandarin dan bing **
		Marinate
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Cold water
		Seasoning Sauce
1 teaspoon	5ml	Salt
1/2 tablespoon	7.5ml	Soy sauce - (light)
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Sesame oil
2 tablespoons	30ml	Soup stock
1/8 teaspoon	0.6ml	Black pepper

Recipe Instructions

*(or soaked black mushrooms) **(or spring roll skin) Procedure:

1. Heat oil until very hot. Deep fry the rice noodles until puffed and golden (only 2 or 3 seconds for each side). Put on a platter. Crush them with a fork or chopsticks.

2. Cut the chicken into 1/4 inch cubes. Marinate with salt, cornstarch and water at least 20 minutes. Then fry with 1 cup of hot oil only 30 seconds and drain.

3. Make a thin pancake with the beaten eggs. cut into 1/4 inch cubes.

4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the bamboo shoot, the green beans, and the ham. After 1 minute add fried chicken, egg cubes, and seasoning sauce. Stir fry over high heat until mixture thickens. Then, add the white leeks. Turn off the heat right away. Put on platter over fried rice noodles.

5. Serve with Mandarin Dan Bing or spring roll skin which will be used to wrap around the meat and noodle mixture.

NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found on page 231 of Volume I of Pei Mei's Chinese Cook Book.

From Pei Mei's Chinese Cook Book Volume II by Fu Pei Mei

Source:
GRILLIN' and CHILLIN' SHOW #GR3607

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