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The classic Chinese dish made right in your kitchen.
Yield: Serves 4
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 egg white, slightly beaten
3/4 tablespoon salt
1/2 tablespoon cornstarch
3 green onions, cut into 1/2-inch pieces
1 1/2 tablespoons hoisin sauce
3/4 tablespoon dark soy sauce
2 cups vegetable oil
- Dash of white pepper
refrigerate for 10-15 minutes. Heat oil in the wok. Stir-fry chicken cubes for 2-3 minutes or until meat turns white, separating all pieces while stirring. Drain well and set aside. Pour all but 2 tablespoons of oil from the wok. Heat the wok again and add green onions, hoisin sauce, then chicken. Stir well, then add soy sauce.