Stir-fried Chicken Slices

Name: Stir-fried Chicken Slices
Cuisine: China
Ingredients: chicken breast; bean starch (豆粉); sesame oil; autumn-pressed soy sauce (秋油); cornstarch; egg white; jiang (醬); preserved ginger (瓜薑); scallion

Origin: Nanjing, Jiangsu, China

Source: Yuan Mei 袁枚, 1792

Ingredients

chicken breast
bean starch (豆粉)
sesame oil
autumn-pressed soy sauce (秋油)
cornstarch
egg white
jiang (醬)
preserved ginger (瓜薑)
scallion

Instructions

Skin the chicken breast and slice it thin. Toss the slices with bean starch, sesame oil, and autumn-pressed soy sauce (秋油). Mix in cornstarch to coat. Bind with egg white.
When ready to cook, add jiang (醬 — fermented bean paste), preserved ginger, and minced scallion to the coated chicken.
Stir-fry over extremely vigorous heat. The wok hei (鑊氣 — the breath of the wok) will only penetrate the chicken properly at this high fire. A single serving should not exceed four ounces by weight; only then will the heat conduct through completely.