Mandarin Chinese Chicken

Photo: flickr user avlxyz

Preparation

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

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.