1/2 lb Boned Chicken Breast
1/2 c Diced mushrooms *
1/2 c Diced ham
1 c Diced bamboos shoot
1 c Diced white leeks (optional)
1/2 c Green beans (cooked)
2 Eggs
3 oz Rice noodles
1 c Oil
20 Mandarin Dan Bing **
------------------------TO MARINATE------------------------
1/4 ts Salt
1 tb Cornstarch
1 tb Cold water
** *(or soaked black mushrooms) **(or spring roll skin)
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.
Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei
Printed by Chiu-Yu Printing Co, Ltd (1974)
