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Sify Home > Food > Nonvegrecipes > International cuisine > Chinese > Silver and Gold Shredded Chicken
Silver and Gold Shredded Chicken
Method
- Freeze the chicken in separate pieces.
- Thaw until semi frozen, then shred fine.
- Mix the chicken with the marinade ingredients and marinate for at least 1 hour, or as long as overnight.
- Divide the chicken shreds into two equal portions and mix the soy sauce into one portion.
- Heat a wok over high heat until very hot and add the 3 tablespoons of corn oil.
- Add the garlic and stir fry for a few seconds, being careful not to let it burn.
- Add the spinach and stir fry until the ingredients are thoroughly mixed with the oil.
- Add the salt and sugar.
- As soon as the spinach wilts, use a pair of tongs or chopsticks to transfer the spinach to the center of an oblong serving platter.
- Discard the garlic and any accumulated liquid.
- Wipe the wok clean with a paper towel.
- Reheat the wok.
- Place the strainer over a pot near the stove.
- Add the half cup of corn oil to the wok, heat to about 280 F and add the chicken portion without the soy sauce.
- Stir quickly to separate the pieces of chicken.
- As soon as the chicken turns white, pour the contents of the wok into the strainer and allow the oil to drain away.
- Transfer the chicken to one side of the spinach.
- Cook the chicken portion with the soy sauce in the same manner and arrange on the opposite side of the spinach.
- Serve hot.
Ingredients:
1/2 pounds - boned and skinned chicken breasts
1/2 pounds - boned and skinned chicken breasts
For Marinade:
1/2 - egg white
� tsp - salt
1 tbsp - dry sherry
1 tsp - oriental sesame oil
2 tsp - cornstarch
1 tbsp - soya sauce
3 tbsp - corn oil
1 - large garlic clove, crushed slightly with the cleaver
1 pound - fresh spinach, washed, drained and tough stems removed
1 tsp - kosher salt
1/2 tsp - sugar
1/2 cup - corn oil, for poaching
RECIPES BY REHANA KHAMBATY
