Stir-fried Chicken Slices

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

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