Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
Remove skin from chicken breasts. Cut meat horizontally into paper-thin slices, then cut slices into shreds approximately 1/8 inch wide. Place chicken shreds in a bowl. Sprinkle on the cornstarch and toss until coated. Then add the egg white, salt, wine, and sugar. Toss well.
Place a wok over high heat. Add 1 tablespoon of the oil and heat until just smoking. Add the chile peppers and stir fry for 1 minute. Remove with a spoon and place in a small bowl. Add remaining 3 tablespoons of oil and heat. Stir fry ginger for a few seconds, then add the chicken. Stir fry for 1 to 2 minutes until chicken if white and firm. Transfer chile peppers to wok. Give cornstarch mixture a stir and pour into the wok. Stir well, until all the ingredients are glossy. Transfer mixture to large serving platter and top with toasted pine nuts. To serve, chicken mixture is placed in center of lettuce leaf, which is rolled loosely.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
Copyright © 1994-2017,