Name: Chicken and Shrimp Topping
Cuisine: Chinese
Ingredients: ¼ teaspoon sugar; ⅛ to ¼ teaspoon black pepper; 2 cups chicken stock; ½ pound shredded chicken breast; ½ pound small shrimp or TT shrimp; ¼ cup sliced bamboo shoots; 2½ inches of carrot, grooved and cut crosswise into ⅛-inch rounds; 2 tablespoons light soy sauce; ½ egg white, well beaten; 1 teaspoon dry sherry; ½ teaspoon salt; 2 teaspoons sesame oil; 2 teaspoons cornstarch; 2 whole scallions, cut into 1½-inch sections; 1 teaspoon cornstarch; 4 quarter-sized slices peeled ginger, shredded; ¼ to ½ teaspoon salt, to taste; 4 tablespoons oil; 6 medium dried black Chinese mushrooms (presoaked); 1½ tablespoons cornstarch dissolved in 2 tablespoons water; 3 cups fresh spinach

Preparation info

Difficulty
Complex

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a delicious, brightly colored glazy topping, which coats and clings to the crisp noodles, making them just crunchily soft. To prepare this topping or the next, cut and assemble all the ingredients in advance and then stir-fry while the noodles are being shallow-fried, so they are ready together.

Ingredients

½ pound small shrimp or TT shrimp

Method

Preparations

Rinse and shell the shrimp; cut each crosswise into 2 pieces. If you are using the small TT shrimp, leave them whole. Add the marinade, stir well, and refrigerate for at least 30 minutes.

Cut the boned and skinned chicken breast into crosswise slices, stack, and cut them into thin shreds. Add the marinade, mix well, and refrigerate for at least 30 minutes.

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Chicken and Shrimp Topping

Ingredients

Method

Preparations

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