This easy dish was adapted from a recipe given to me by Chef But at the Memories of China restaurant in London. The Chinese consider specks of black pepper unsightly, so white pepper is used here. It gives a nice clean hit of pungency without the more floral notes that you get from black pepper.
Cut the chicken into evenly-sized small pieces. Put in a shallow dish, add the egg whites and
Heat a wok over high heat. Add the oil and when it’s almost smoking, add the chicken and stir-fry for 5 minutes or until cooked through. Remove from the pan with a wok scoop or slotted spoon and drain on paper towels.
Reduce the heat
Stir in the rice wine, soy sauce, oyster sauce, sugar, cashew nuts and water. Mix well, then stir in the cornflour paste to thicken the sauce. Cook for a few more seconds, sprinkle with chopped green onion and serve.
© 2008 Christine McFadden. All rights reserved.