Free Food Recipes

Ingredients

• 225 g (1/2 lb) chicken breast meat
• 1 egg-white
• 10 ml (2 teaspoons) corn flour blended in 22 ml (1 1/2 tablespoons) water
• 125 ml (1 pint) vegetable oil

Sauce:

• 30 ml (2 tablespoons) lard (use oil if not available)
• 15 ml (1 tablespoon) brown bean paste
• 7 ml (1/2 tablespoon) sugar
• 10 ml (2 teaspoons) ginger water (heat 2 slices ginger in 30 ml/2 tablespoons) water until the water is reduced by half-use only the water)
• 15 ml (1 tablespoon) dry sherry

Serve 6-8

** Free Food Recipes **

Method:

1. Cut the breast of chicken into small cubes. Beat the egg-white, blend the corn flour into it and beat with a fork for 30 seconds. Add it to the diced chicken. Work them together with the fingers until each chicken, cube is evenly covered with the egg-white and corn flour mixture.

2. Heat the oil in a frying pan. Add the chicken cubes, and stir them quickly over a high heat (make sure that the pieces are not stuck together) for 1 minute.

3. Remove with a perforated spoon, and drain immediately. Pour away excess oil or put it aside for other use.

4. Put the lard and soy paste into the same pan. Stir over a low heat for 15 seconds. Add the sugar, ginger water and sherry. Stir for about 30 seconds until the mixture has become a consistent shiny, pasty texture.

5. Return the fried chicken cubes to the pan. Turn up the heat to high, and stir them with the sauce in the pan for 1 minute.

Note: This is another very typical Pekingese dish, which should be eaten immediately, while it is hot.