1 large chicken breast
2 teaspoons water chestnut flour
1 tablespoon egg white
1 tablespoon lard
1 tablespoon yellow bean paste
1 teaspoon sugar
2 tablespoons Chinese wine or sherry
1/2 teaspoon sesame oil
Oil for deep frying
Remove the skin and bone the chicken breast.
Then cut the flesh into small dice. Slightly beat the egg white and mix into chicken
meat together with water chestnut flour. Heat a wok with oil and deep fry chicken, a
few pieces at a time, for a few seconds, until color changes. Drain on
Heat lard, add bean paste and fry for a few seconds. Add sugar, wine or
sherry and sesame oil and mix well, then add chicken and heat through.
Serve immediately with white rice.