Mati Jiding from The Taste of China by Ken Hom
Famished one day while on a train trip from Hangzhou to Suzhou, I had to risk the dining car’s offerings. To my surprise, I savorer a dish of bits of chicken and water chestnuts in a spicy, very...
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Ingredients
- ½ teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 2 teaspoons dark soy sauce
- 1 tablespoon chilli bean sauce
- 2 teaspoons rice wine or dry sherry
- 225 g/8 oz water chestnuts, fresh or canned
- 125 ml/4 fl oz peanut oil
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped peeled fresh ginger root
- 225 g/8 oz boneless chicken breast, skinned
- 1 egg white
- 1 teaspoon salt
- 2 teaspoons cornflour
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