Recipe ingredients
- 1/2 pound boned and skinned chicken breasts
- Marinade:
- 1 large egg white
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 1 teaspoon oriental sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 3 tablespoons peanut oil
- 1 large garlic clove, crushed slightly with the cleaver
- 1 pound fresh spinach, washed, drained and tough stems removed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup peanut oil
Recipe method
- Freeze the chicken in separate pieces. Thaw until semifrozen, then shred fine.
- Mix the chicken with the marinade ingredients and marinate for at least 1 hour, or as long as overnight.
- Divide the chicken shreds into two equal portions and mix the soy sauce into one portion.
- Heat a wok over high heat until very hot and add the 3 tablespoons of peanut oil.
- Add the garlic and stir fry for a few seconds, being careful not to let it burn.
- Add the spinach and stir fry until the ingredients are thoroughly mixed with the oil.
- Add the salt and sugar. As soon as the spinach wilts, use a pair of tongs or chopsticks to transfer the spinach to the center of an oblong serving platter.
- Discard the garlic and any accumulated liquid. Wipe the wok clean with a paper towel.
- Reheat the wok. Place the strainer over a pot near the stove.
- Add the half cup of peanut oil to the wok, heat to about 280F, and add the chicken portion without the soy sauce.
- Stir quickly to separate the pieces of chicken.
- As soon as the chicken turns white, pour the contents of the wok into the strainer and allow the oil to drain away.
- Transfer the chicken to one side of the spinach.
- Cook the chicken portion with the soy sauce in the same manner and arrange on the opposite side of the spinach.
- Serve hot.
Other chinese recipes:
Silver and gold shredded chicken recipe
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