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Chicken Soong Chef/Owner Michael Tong of Shun Adapted by StarChef Yield: 4 Servings Ingredients: -
8 ounces skinless, boneless chicken breast, minced into small pieces
(less than ¼ inch cubes) -
1/8 teaspoon salt -
¼ egg white -
1 teaspoon corn starch -
2 cups vegetable oil [I did not use this - I just sauteed the chicken in a small amount of oil. --
Gail] -
2 Tablespoons soy sauce -
½ Tablespoon sugar -
1 Tablespoon red wine vinegar -
1 Tablespoon sherry -
1 teaspoon white pepper -
1 teaspoon corn starch -
1 Tablespoon olive oil -
¾ cup scallions, finely minced -
1 cup celery stalks, finely diced -
1/2 cup carrots, peeled and finely diced -
1 teaspoon sesame oil -
2 Tablespoons pine nuts, lightly toasted -
Salt to taste -
4 to 8 lettuce leaves Hoisin sauce Method: In a bowl, mix minced chicken,
salt, and egg white, and teaspoon of corn starch. In a wok, heat
vegetable oil until smoking. Add chicken to the wok, and stir for 1 minute,
until it turns white. Remove the chicken,
drain, and discard oil. [Again, I only used a
small amount of oil and sauteed the chicken in a
frying pan. -- Gail] In a small bowl, mix
soy sauce, sugar, vinegar, sherry, white pepper and corn starch. In wok, heat olive
oil, stir-fry scallions, celery and carrots for a minute or two. Add the chicken,
sauce, and sesame oil. Remove from heat and
mix in toasted pine nuts. Season to taste with salt. Serve the chicken in
leaves of lettuce, by putting a ¼ teaspoon of Hoisin
sauce on the lettuce leaf, and then the chicken. Wine Pairing: A medium-bodied Grüner Veltliner such as the Jurtschitsch Sommhof Grüner Veltliner 2003 |