Ingredients:
Boneless Chicken – 1/2 kg
Bean Shoots – 1/2 kg
Poultry Marinade – 2 1/2 tblsp
Egg Whites – 3
Cornflour – 3
Red Chillies – 3, shredded
Oil
Tomatoes – 1, sliced
Cucumber – 1/2, sliced
For the Sauce:
Chicken Stock – 1/2 cup
Sherry – 2 tsp
Cornflour – 1 tsp
Salt as per taste
Sugar as per taste
Pepper as per taste
Water – 1/4 cup
For the Poultry Marinade:
Vegetable Oil – 1/2 cup
Water – 1/2 cup
Sherry – 5 tblsp
Soya Sauce – 5 tblsp
Sesame Oil – 2 tblsp
Sugar – 3 tblsp
Ginger – 2 tblsp, shredded
Garlic Cloves – 4, crushed
Salt as per taste
White Pepper as per taste
Method:
1. To make the marinade, mix all the ingredients in a jar and shake well.
2. Rinse the bean shoots and remove the roots and pods.
3. Mix the sauce ingredients in a bowl.
4. Chill the chicken and cut it into shreds.
5. Mix with the marinade and leave to stand for 10 minutes.
6. Beat the egg whites and mix the cornflour into them.
7. Add to the chicken, mix well and leave to stand for another 15 minutes.
8. Heat the oil in a frying pan.
9. When the oil gets very hot, reduce heat and deep fry the chicken for a minute.
10. Drain and remove.
11. In about 5 tblsp of oil, stir-fry the bean shoots and chillies.
12. After a couple of minutes, add the chicken and pour in the sauce.
13. Reduce heat and cook till the mixture thickens.
14. Garnish with sliced cucumbers and tomatoes.
15. Serve.
