La Joy's Chicken Hong Sue

Yield: 6 servings

2 1/2 pounds chicken breasts, skinned, deboned
Egg batter, as needed (see recipe)
Oil, as needed
9 cups bok toy, cut up
1/2 pound snow pea pods
1 teaspoon sesame seed oil
4 ounces oil
2 ounces dark soy sauce
1 tablespoon light soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 tablespoon monosodium glutamate
Water, cold, as needed
3/4 cup cornstarch
1 tablespoon salt
1 cup water chestnuts
2 cups button mushrooms, sliced
1 cup bamboo shoots
7 cups chicken stock

Cut chicken against grain into 1-by3-inch strips. Coat pieces in egg batter; fry in oil until done. Reserve.

Trim excess green leaves from bok toy; cut off base. (The center stems are more delicate and are usually used in the better dishes.) Cut lengthwise into strips 1/2 inch wide, then cut into piece 3 inches long. Break off tips, and string pea pods.

Mix oils, soys, sherry, sugar, and monosodium glutamate. Add cold water to cornstarch to form paste.

Heat oil mixture, add salt; add vegetables, except pea pods; and stir fry for 1 to 2 minutes. Add chicken broth around edge of pan so that it heats before reaching vegetables: cover pan.

Bring to a boil and cook 2 to 3 minutes, until bok tot turns 80 percent white. Add snow pea pods and cook one more minute. Adjust seasonings and add cornstarch paste (broth must be boiling). Stir until starch is cooked, about 1/2 minute. Add fried chicken, stir to coat; remove mixture from pan and serve immediately.

Yield: 1/2 gallon (approximately)

2 cups cornstarch
2 1/2 cups flour
1 1/2 tablespoons baking powder
2 eggs
2 1/2 cups water

Mix all ingredients together until smooth. Refrigerate. Mixture will keep 4 to 5 days. May be used as batter for shrimp, chicken, pork.


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