Shredded Chicken with Bean Sprouts

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Author: Mr. Go

2/3 lbs chicken (breast or thigh portion)

1/2 tspn salt

1 tspn rice wine

1 egg white

2 tspn corn starch

1/2 lbs bean sprouts

3 cups oil

1 tspn sugar

1/4 tspn black pepper

1/4 tspn sesame oil

1-1/2 tblspn water

1. Cut chicken into thin shreds and mix with salt, rice wine and egg white. Let sit for 20 minutes then mix with 2 tspn corn starch.

2. Remove discolored ends from bean sprouts and rinse. Place in cold water to keep fresh. Drain before cooking.

3. Heat oil, deep-fry chicken shreds for 1 minute over medium heat until color changes. Remove and drain.

4. Leave about 1 tblspn oil in pan, stir fry bean sprouts briefly.

5. Add chicken shreds and 1 tspn rice wine, 1/2 tspn salt, sugar, black pepper, sesame oil, water and 1 tspn corn starch. Stir fry to mix together.

Serve