The chicken can be, and often is, substituted by other tendermeat, such as pork, beef, lamb, liver or kidney.




You would need:
225-275g/8-10oz chicken meat, boned and skinned
1 tsp salt
1/2 egg white, lightly beaten
1 tsp cornflour mixed with 1 tsp cold water
4-5 dried chinese mushrooms
100g/4oz Sliced Bamboo Shoots
100g/4oz fresh green vegetables, such as Chinese Leaves or mange-tout
2 spring onions, cut into short lengths
3-4 small pieces ginger root
4 tbsp oil
1 tbsp sugar
1 tbsp Light Soy Sauce
1tbsp rice wine
1 tsp Sesame Oil




1. Cut the chicken meat into thin slices about the size of a postage stamp. mix with a pinch of the salt, egg white and cornflour and water mixture.

2. Soak the mushrooms in warm water for 35-40 minutes, squeeze dry and discard the hard stalks, then cut into pieces about the same size as the chicken. Drain and rinse the sliced bamboo shoots.

3. Heat about half of the oil in a very hot wok until smoking, then reduce the heat and let the oil cool down a little before stir-frying the chicken slices for about 30 seconds, scoop out with a slotted spoon as soon as the colour changes.

4. Now increase the heat to high again and add the rest of the oil followed by the spring onions and ginger, stir and add all the vegetables with salt and sugar. Stir fry for about 2 minutes, then add the chicken with the soy sauce and wine. Blend well and stir-fry for about 2 more minutes. Garnish with the sesame oil and serve hot.




All ingredients for this recipe can be purchased from the shop.