One key characteristic of Westernized Chinese cooking is its adaptability. Here is a popular dish found only in Chinese restaurants in the West. Shredded chicken is quickly velveted and then stir-fried with non-Chinese vegetables - asparagus and brown mushrooms. The unique Western produce is paired with ancient tradition, and the result is a dish unlike any found in China. A quick and easy recipe that is healthy and tasty at the same time, it is delicious accompanied by plain white rice.
Cut the chicken into very thin shreds and combine these with the egg white,
Trim the bean sprouts; slant-cut the asparagus thinly; and slice the mushrooms finely.
Heat a wok until it is very hot and then add the
Wipe the wok clean and reheat it over a high heat. When it is hot, swirl in the
If you choose to use water instead of oil, bring it to the boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken shreds, stirring vigorously to keep them from sticking. When the chicken shreds turn white, in about 2 minutes, quickly drain them in a stainless steel colander set in a bowl. Discard the water.
© 1998 Ken Hom. All rights reserved.