Recipe: Yu Hsiang Chi Szu

Yu Hsiang Chi Szu
Source: Florence Lin's Chinese Regional Cookbook

1 whole chicken breast, skinned and boned
1/2 egg white (separate egg, and use only half of the white)
1/4 tsp salt
2 tsp cornstarch
1 tbsp cold water

Slice chicken with the grain 1/8-inch thick. Cut again into 2-inch-long julienne strips. Use your hand to mix chicken well with egg white, salt, cornstarch and water. Set aside for at least 30 minutes.

2 tsp finely minced gingerroot
1 scallion, finely shredded
1 clove garlic, thinly sliced

Place ginger, scallion, and garlic on plate.

Sauce ingredients:
1/4 tsp cayenne pepper
1 tsp sugar
1 tsp cornstarch
1 tsp white vinegar
1 tbsp soy sauce
1 tbsp cold water

In a small bowl combine the sauce ingredients. Mix well and set aside.

2 bunches of watercress

Pick over, wash and drain the tender parts of the watercress and cut into 2-inch-long sections. Discard tough stems. You will have almost 6 cups of watercress.

Cooking: Heat wok over high heat until it smokes. Add 2 tbsp peanut oil and the watercress all at once to cover the inner surface of the wok. Stir to coat with oil. Splash in 1 tbsp gin; cover for 10 seconds. Season with salt and sugar to taste. Dish out onto one side of serving plate. Keep hot in oven.

Place a strainer over a pot near the cooking area. Heat a clean wok over moderate heat until very hot. Add 1 cup peanut oil and heat to about 280 degrees. Add chicken and stir quickly. The shredded chicken should separate into pieces within a minute. Pour the oil and chicken into the strainer. Heat the same wok over high heat with 2 tbsp of the drained oil. Add the ginger, scallion and garlic. Stir-fry for 30 seconds, then add the cooked chicken. Mix the sauce mixture well to make sure the cornstarch is completely in suspension. Pour over the chicken and stir over high heat. The sauce will thicken and coat the chicken with a clear glaze. Dish out onto the other side of the plate with the watercress. Serve hot.

**Note: You may use 5 tbsp of oil to cook the chicken. Use a slotted spoon to remove the chicken, and use the remaining oil in the wok to cook the vegetables.