Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boned chicken
-----MARINATE-----
1 tb Egg white
1 1/2 tb Cornstarch
1 tb Soysauce (light)
10 Mushrooms (sliced)
1 c Diced green peppers
1/2 c Sliced water chestnuts
-(or diced bamboo shoot)
20 Slices cooked carrot
3 tb Diced scallion
1 tb Sliced ginger
-----SEASONING SAUCE-----
2 tb Light soysauce
1/2 tb Cornstarch
1 tb Wine
1/4 ts Salt
1/2 ts Sugar
1/4 ts Black pepper
1/2 ts Sesame oil
-----BIRD'S NEST-----
2/3 lb Potatoes
1/3 ts Salt
1 c Cornstarch
8 c Oil
Procedure:
1. Dice the chicken into 1/2 inch pieces and marinate
for half an hour with marinating sauce (1 tb of egg
white, 1 1/2 tb cornstarch, and 1 tb soysauce).
Fry in lukewarm oil until the meat becomes white and
then drain.
2. Heat the pan with 3 tb of oil and saute scallion,
ginger, mushrooms, water chestnuts, carrot, green
pepper. Then put in the chicken cubes and add the
seasoning sauce. Turn up to high heat. Stir and pour
into bird's nest.
3. Bird's nest: Cut the potatoes into thin shreds.
Run through cold water, drain, and dry. Place into a
bowl and mix with 1/3 ts salt, 1 cup of cornstarch.
Then place potato shreds in one strainer and press
upon it another strainer and submerge both in very hot
oil. Deep fry about 4 minutes until golden brown.
Drain and take the bird's nest out from the strainer.
4. Shred and deep fry some green vegetables or shred
some lettuce and place under the nest for decoration.
Posted by [COOKIE LADY] from Pei Mei's Chinese Cook
Book Volume II by Fu. Pei Mei Printed by Chiu-Yu
Printing Co, Ltd (1974)
