CHICKEN WITH BAMBOO SHOOTS AND MUSHROOMS

Serves 4.

Preparation & cooking time: about 20–25 mins.

225g (8oz) chicken breast fillet

1 teaspoon salt

¼ egg white

2 teaspoons thick cornflour paste

8–10 small dried Chinese mushrooms, soaked

about 300ml (½ pint) seasoned oil

1 spring onion, cut into short sections

a few small bits of fresh ginger root

115–175g (4–6oz) sliced bamboo shoots, rinsed and drained

½ teaspoon soft brown sugar

1 tablespoon light soy sauce

1 tablespoon oyster sauce

2 teaspoons Chinese rice wine

a pinch of MSG (optional)

a few drops of sesame oil

Cut the chicken into thin slices about the size of large postage stamps, and mix with a pinch of the salt, and the egg white and the cornflour paste. Squeeze dry the mushrooms and discard any hard stalks.

Heat the oil in a preheated wok, blanch the chicken slices for about 30 seconds, stirring to separate them, then remove and drain them.

Pour off the excess oil, leaving about 2 tablespoons in the wok, add the spring onion and ginger, followed by the mushrooms and bamboo shoots, stir-fry for about 1 minute, then add the remaining salt and sugar, continuestirring for another minute or so, then add the chicken slices, and blend well; now add the soy sauce, oyster sauce and wine, and stir-fry for another minute. Finally add the MSG, if using, and the sesame oil. Serve hot.

hancheng

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