Recipe Details

Summary

Name: Silver And Gold Shredded Chicken

Category: Chinese

1/2 pound boned and skinned chicken breasts

Marinade:

1 large egg white

1/2 teaspoon salt

1 tablespoon dry sherry

1 teaspoon oriental sesame oil

2 teaspoons cornstarch

1 tablespoon soy sauce

3 tablespoons peanut oil

1 large garlic clove, crushed slightly with the cleaver

1 pound fresh spinach, washed, drained and tough stems removed

1 teaspoon salt

1 teaspoon sugar

1/2 cup peanut oil

1. Freeze the chicken in separate pieces. Thaw until semifrozen, then

shred fine. Mix the chicken with the marinade ingredients and marinate

for at least 1 hour, or as long as overnight. Divide the chicken shreds

into two equal portions and mix the soy sauce into one portion.

2. Heat a wok over high heat until very hot and add the 3 tablespoons of

peanut oil. Add the garlic and stir fry for a few seconds, being careful

not to let it burn. Add the spinach and stir fry until the ingredients

are thoroughly mixed with the oil. Add the salt and sugar. As soon as the

spinach wilts, use a pair of tongs or chopsticks to transfer the spinach

to the center of an oblong serving platter. Discard the garlic and any

accumulated liquid. Wipe the wok clean with a paper towel.

3. Reheat the wok. Place the strainer over a pot near the stove. Add the

half cup of peanut oil to the wok, heat to about 280F, and add the chicken

portion without the soy sauce. Stir quickly to separate the pieces of

chicken. As soon as the chicken turns white, pour the contents of the wok

into the strainer and allow the oil to drain away. Transfer the chicken

to one side of the spinach. Cook the chicken portion with the soy sauce

in the same manner and arrange on the opposite side of the spinach.

Serve hot.