Chicken With Five Shreds - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, julienned
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
peanut oil, for stir-frying
2 cloves garlic, minced
1 piece ginger, thin,julienne
1 scallion, julienne
1/4 cup carrot, 1 inch in length,julienne
1/4 red pepper, julienne
1/4 green pepper, julienne
1/4 cup bamboo shoot, julienne
4 dried black mushrooms, soaked in boiling water 20 minutes,stems removed,julienne
1/2 box firm tofu, drained and julienne (tofu)
Sauce
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon chili paste with garlic
1 tablespoon sherry wine
1/4 cup chicken stock
1 teaspoon cornstarch

Preparation

Combine sauce ingredients in a bowl.
Set aside.
Combine chicken shreds with salt, egg white and cornstarch.
Mix lightly with hand.
In a wok, heat 1 1/2 T.
oil until hot.
Add chicken, stir to separate, cook until no longer pink.
Remove and set aside.
Wipe out wok with paper towel.
Heat 2 T.
oil in wok.
Stir-fry garlic, ginger and scallion 1 minute.
Add carrots, peppers, bamboo shoots, and mushrooms.
Stir-fry for 1 minute.
Remove to bowl.
Reheat 2 T.
oil in wok.
Add bean curd.
Stir-fry gently for 1 minute.
Add all vegetables.
Add chicken.
Stir-fry 3 minutes.
Pour in sauce mixture.
Stir-fry 2 minutes more.
Serve hot over steamed rice.