Stir-Fried Minced Chicken Recipe




Stir-Fried Minced Chicken Ingredients

1/2 lb boned chicken breast
1/2 cup diced mushrooms *
1/2 cup diced ham
1 cup diced bamboos shoot
1 cup diced white leeks (optional)
1/2 cup green beans (cooked)
2 eggs
3 oz rice noodles
1 cup oil
20 mandarin dan bing **

TO MARINATE

1/4 tsp salt
1 tbsp cornstarch
1 tbsp cold water

SEASONING SAUCE

1 tsp salt
1 1/2 tbsp soy sauce (light)
2 tsp cornstarch
1 tsp sesame oil
2 tbsp soup stock
3/16 tsp black pepper

A Recipe for
Stir-Fried Minced Chicken

 

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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This is a recipe for Stir-Fried Minced Chicken from the recipe cookbook of Recipes-to-go (Asian)


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Stir-Fried Minced Chicken

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Stir-Fried Minced Chicken Directions

** *(or soaked black mushrooms) **(or spring roll skin)

1. Heat oil until very hot. Deep fry the rice noodles until puffed
and golden (only 2 or 3 seconds for each side). Put on a platter.
Crush them with a fork or chopsticks.

2. Cut the chicken into 1/4 inch cubes. Marinate with salt,
cornstarch and water at least 20 minutes. Then fry with 1 cup of hot
oil only 30 seconds and drain.

3. Make a thin pancake with the beaten eggs, cut into
1/4 inch cubes.

4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the
bamboo shoot, the green beans, and the ham. After 1 minute add fried
chicken, egg cubes, and seasoning sauce. Stir fry over high heat
until mixture thickens. Then, add the white leeks. Turn off the heat
right away. Put on platter over fried rice noodles.

5. Serve with Mandarin Dan Bing or spring roll skin which will be
used to wrap around the meat and noodle mixture.

NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found
on page 231 of Volume I of Pei Mei's Chinese Cook Book.

Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by
Chiu-Yu Printing Co, Ltd (1974)

Serves: 4

 

 

 

 

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