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#1
09-21-2005, 03:43 PM
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Five-Colored Chicken Shreds
Five-Colored Chicken Shreds
Ingredients 2 chicken breast slivers 1 egg white 1 carrot 1 bowl dry cornstarch 1 green pepper some vinegar 1 dish water-soaked fungus 1 cup oil 1 dish bean sprouts some minced scallions and gingers 2 tbsp. salt some stock some ground pepper 1 egg white 1 carrot 1 bowl dry cornstarch 1 green pepper some vinegar 1 dish water-soaked fungus 1 cup oil 1 dish bean sprouts some minced scallions and gingers 2 tbsp. salt some stock Method Cut chicken breast slivers into shreds. Mix them well with egg white, salt and cornstarchwater. Wash carrot, green pepper and fungus separately and cut them into slices. Clean bean sprouts, nip their two ends and set them aside in a dish. Blend stock and salt evenly in a small bowl.Heat oil in a wok and put chicken mean shreds in when oil becomes war. Separate the shreds with chopsticks, add vegetables and stir-fry slipperly till cooked. Heat remaining oil in the wok. Put in scallion and ginger shreds. Then pour the chicken shreds and juice into the wok, stir-fry quickly for a few seconds and sprinkle vinegar and serve.minute. They should be dry and crusted. Turn off the heat, transfer shrimp to a heated platter and serve. 
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#2
09-24-2005, 03:41 AM
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