Chinese Recipes
  Shredded Stir Fried Chicken and Spring Onions

Ingredients:

2 boneless chicken breasts, shredded
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 egg white
1 teaspoon corn flour
4 spring onions (scallions) cut diagonally to 1 inch lengths
1/2 teaspoon grated fresh ginger root
1/4 cup chicken stock (broth)
2 garlic cloves, minced
small cup baby corn
1 teaspoon sesame oil
2 tablespoons black bean sauce
vegetable or ground nut oil as needed

Preparation:

1. Blend the soy sauce, rice wine or sherry, egg white and corn flour in a small bowl. Add the chicken and set aside to marinate for 15 to 20 minutes.
2. Heat the wok to high and stir-fry the chicken for 2 minutes or until white and almost cooked, then remove.
3. Add the spring onions and stir-fry for 1 minute, then add the garlic, baby corn and ginger. Stir-fry for a further minute.
4. Add the chicken to the wok again, then add the black bean sauce. Mix well through and add the chicken stock/broth. Sprinkle sesame oil near the end of cooking. Serve hot with rice or noodles.