Stir-Fried Minced Chicken

Name: Stir-Fried Minced Chicken (Sheng ch’ao chi sung)
Cuisine: Chinese
Ingredients: 2 tablespoons soup stock; 1 teaspoon sesame oil; ⅙ teaspoon black pepper; 1-½ tablespoon soy sauce (light); 1 teaspoon salt; 2 teaspoons cornstarch; 1-½ tablespoon soy sauce (light); 1 cup diced blanched garlic chives (optional); ½ cup green beans (cooked); ½ cup diced ham (¼” cube); 1 cup diced bamboo shoot (¼” cube); ½ cup diced mushrooms (¼” cube) or soaked black mushrooms); ½ cup diced mushrooms (¼” cube) or soaked black mushrooms); ½ pound boned chicken breast; 1 tablespoon cornstarch; 1 tablespoon cold water; 20 Mandarin Dan Bing (or spring roll skin); ¼ teaspoon salt; 1 cup oil; 20 Mandarin Dan Bing (or spring roll skin); 2 eggs; 3 oz. rice noodles

Sheng ch’ao chi sung

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ pound boned chicken breast
½ cup diced mushrooms (¼” cube

Asia
Taiwan
Main course

Method

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.
Cut the chicken into ¼ inch cubes. Marinate with salt, cornstarch and water at least 20 minutes. Then fry with 1 cup of hot oil for only 30 seconds and drain.
Make a thin pancake with t