Silver and Gold Shredded Chicken
Ingredients
- 0.5 lb boned and skinned chicken breasts
- 1 each egg white
- 0.5 tsp salt
- 1 tbsp dry sherry
- 1 tsp oriental sesame oil
- 2 tsp cornstarch
- 1 tbsp soy sauce
- 3 tbsp peanut oil
- 1 each garlic clove, crushed slightly with the cleaver
- 1 lb fresh spinach, washed, drained and tough stems removed
- 1 tsp salt
- 1 tsp sugar
- 0.5 cup peanut oil
- 1 each . Freeze the chicken in separate pieces. Thaw until semifrozen, then
Instructions
- 1
shred fine.
- 2
Mix the chicken with the marinade ingredients and marinate for at least 1 hour, or as long as overnight.
- 3
Divide the chicken shreds into two equal portions and mix the soy sauce into one portion. 2.
- 4
Heat a wok over high heat until very hot and add the 3 tablespoons of peanut oil.
- 5
Add the garlic and stir fry for a few seconds, being careful not to let it burn.
- 6
Add the spinach and stir fry until the ingredients are thoroughly mixed with the oil.
- 7
Add the salt and sugar.
- 8
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.
- 9
Discard the garlic and any accumulated liquid.
- 10
Wipe the wok clean with a paper towel. 3.
- 11
Reheat the wok.
- 12
Place the strainer over a pot near the stove.
- 13
Add the half cup of peanut oil to the wok, heat to about 280F, and add the chicken portion without the soy sauce.
- 14
Stir quickly to separate the pieces of chicken.
- 15
As soon as the chicken turns white, pour the contents of the wok into the strainer and allow the oil to drain away.
- 16
Transfer the chicken to one side of the spinach.
- 17
Cook the chicken portion with the soy sauce in the same manner and arrange on the opposite side of the spinach.