Hot and Sour Chicken Sandpot

Name: Hot and Sour Chicken Sandpot
Yield: Serves 3 to 4 as a main course, 6 to 8 as part of a multicourse meal
Cuisine: China
Ingredients: 2 tablespoons plus 2 teaspoons mushroom soy sauce; 1 small carrot, cut diagonally into rippled or plain coins ⅛ inch thick; 1 leek, white part only, halved lengthwise, then cut crosswise into ⅛-inch half-moons; 1 tablespoon plus 2 teaspoons Serrano-Lemongrass Vinegar or distilled white vinegar; 2 tablespoons thinly sliced green and white scallion rings; 1 teaspoon Chinese rice wine or dry sherry; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 1½ teaspoons sugar; 1 small yellow bell pepper, cut into 1-inch squares; ¾ cup domestic white or brown (crimini) mushrooms, halved, or quartered if large; 1 small red (bell) pepper, cut into 1-inch squares; ¾ to 1 teaspoon dried red chili flakes; Diagonally cut green and white scallion rings, for garnish; 1 small yellow onion, cut into 1-inch squares; 1 cup China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 1 tablespoon finely minced fresh ginger; 1 pound skinless, boneless fresh chicken breasts (2 pounds with skin and bone), cut into 1-inch cubes; Scant ½ teaspoon minced Chinese black beans, for garnish; 1½ cups Napa cabbage squares (1 inch); 1 tablespoon cornstarch; ¼ teaspoon kosher salt; 1 tablespoon Chinese rice wine or dry sherry; 1 large egg white; 1 tablespoon finely minced garlic; 2 teaspoons coarsely chopped Chinese black beans (do not rinse them); 1 teaspoon kosher salt; 1 small green or yellow zucchini, cut into ¼-inch rounds

Preparation info

Serves
3 to 4
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a terrific choice for a fall dinner, when there’s a chill in the air and the soul needs warming. Or if your soul is chilly and it’s winter, simply substitute a handful of red chard for the bell peppers.

Ingredients

Velvet Marinade and Chicken

1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1

Asia
China
Main course
Spicy
Winter

Method

In a bowl, briskly whisk together the marinade ingredients through the cornstarch until smooth and thick. Add the chicken and toss well. Cover and marinate for 3 to 24 hours, refrigerated. Let come to room temperature and re-toss before cooking.
Combine the aromatics through the red chili flakes in a small bowl; cover until ready to use.
Combine all of t