Chicken and Shrimp Topping

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

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

Asia
China
Main course

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.