Title: Stir-Fried Sweet-And-Pungent Chicken
Categories: Poultry
Yield: 4 Servings

Sweet-and-pungent sauce
1 Chicken breast
1/2 ts Salt
1 Egg
Cornstarch
2 tb Oil

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent
Sauces" in this cookbook). Keep warm in its saucepan.

2. Skin and bone chicken; then shred. Sprinkle with salt; let stand a few
minutes.

3. Beat egg. Dip chicken in egg; then dredge lightly in cornstarch.

4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1
minute).

5. Transfer chicken to sweet-and-pungent sauce and stir in over medium heat
to cook through and blend flavors (about 2 minutes). Serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.