Mati Jiding

Name: Mati Jiding (Spicy Chicken with Fresh Water Chestnuts)
Yield: Serves 4 as palt of a Chinese meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 2 teaspoons rice wine or dry sherry; ½ teaspoon salt; 2 teaspoons sugar; 2 teaspoons finely chopped peeled fresh ginger root; 1 tablespoon finely chopped garlic; 2 teaspoons dark soy sauce; 1 tablespoon chilli bean sauce; 2 teaspoons cornflour; 1 teaspoon salt; 125 ml/4 fl oz peanut oil; 225 g/8 oz water chestnuts, fresh or canned; 1 egg white; 225 g/8 oz boneless chicken breast, skinned; 2 teaspoons sesame oil

Spicy Chicken with Fresh Water Chestnuts

Preparation info

Serves
4
as palt of a Chinese meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

Famished one day while on a train trip from Hangzhou to Suzhou, I had to risk the dining car’s offerings. To my surprise, I savorer a dish of bits of chicken and water chestnuts in a spicy, very pleasing sauce. It is easy to make, as befits a dining car specialty, and I was delighted to acquire a new recipe from my train ride.

Ingredients

225 g/8 oz boneless chicken breast, skinned
1 egg white

Asia
China
Dinner
Main course

Method

Cut the chicken into 12-mm/½-in dice. Combine it with the egg white, salt, and cornflour in a small bowl and put the mixture into the refrigerator for about 20 minutes.

If you are using fresh water chestnuts, peel them. If you are using