Stir Fried Diced Chicken In Bird's Nest Recipe
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Ingredients
2 whole chicken cutlets or chicken breast, skinned and honed
1 Tbs light soy sauce
1 Tbs Chinese rice wine
1 egg white
1 1/2 Tbs tapioca starch
1/2 cup carrots, sliced
1/2 can straw mushrooms
1 cup green pepper, diced to 1/2 inch pieces
1/2 cup fresh water chestnuts, peeled and sliced
2 stalks scullions, chopped
1 Tbs ginger, chopped
2 Tbs light soy sauce
1 Tbs Chinese rice wine
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white or black pepper
1 tsp sesame oil
1/2 Tbs tapioca starch
1 lb potatoes
1/2 tsp salt
1 cup tapioca starch
6 cups peanut or vegetable oil for deep frying
Some broccoli flowerets
Some straw mushrooms
7 Tbs peanut or vegetable oil for stir frying
Directions
Dice the chicken into 1/2 inch pieces.
Marinate with the marinade ingredients listed above for 20 to 30 minutes.
Parboil the carrot slices in boiling water for about 1 minute.
Drain the straw mushrooms.
Assemble the carrots, mushrooms, diced pepper, sliced water chestnuts, scallion and ginger.
Mix the combined sauce ingredients.
Peel and shred the potatoes into long, thin strips.
Rinse under cold water; drain and dry.
Mix with 1/2 tsp salt and 1 cup tapioca starch.
Put the potato shreds in one strainer and press upon it lightly another strainer and submerge both in 6 cups of very hot oil.
Deep fry for about 4 minutes until golden brown.
Turn the strainer upside down and tap on the strainer until the bird's nest comes loose.
Place the bird's nest on a serving plate.
Break off the flowerets from the broccoli.
Parboil the flowerets in boiling water for about 1 minute.
Rinse in cold water.
Arrange the flowerets and straw mushrooms attractively around the nest on the serving plate.
Heat 4 Tbs oil in wok.
Stir fry the marinated diced chicken until the meat turns white.
Drain and remove.
Heat 3 Tbs oil in wok.
Saute carrots, mushrooms, green pepper, water chestnuts, scallion, and ginger for a few seconds.
Add chicken cubes and combined seasoning sauce.
Mix well, pour into the bird's nest.
Marinate with the marinade ingredients listed above for 20 to 30 minutes.
Parboil the carrot slices in boiling water for about 1 minute.
Drain the straw mushrooms.
Assemble the carrots, mushrooms, diced pepper, sliced water chestnuts, scallion and ginger.
Mix the combined sauce ingredients.
Peel and shred the potatoes into long, thin strips.
Rinse under cold water; drain and dry.
Mix with 1/2 tsp salt and 1 cup tapioca starch.
Put the potato shreds in one strainer and press upon it lightly another strainer and submerge both in 6 cups of very hot oil.
Deep fry for about 4 minutes until golden brown.
Turn the strainer upside down and tap on the strainer until the bird's nest comes loose.
Place the bird's nest on a serving plate.
Break off the flowerets from the broccoli.
Parboil the flowerets in boiling water for about 1 minute.
Rinse in cold water.
Arrange the flowerets and straw mushrooms attractively around the nest on the serving plate.
Heat 4 Tbs oil in wok.
Stir fry the marinated diced chicken until the meat turns white.
Drain and remove.
Heat 3 Tbs oil in wok.
Saute carrots, mushrooms, green pepper, water chestnuts, scallion, and ginger for a few seconds.
Add chicken cubes and combined seasoning sauce.
Mix well, pour into the bird's nest.
