---------- Recipe via Meal-Master (tm) v8.02
 
      Title: STIR-FRIED MINCED CHICKEN
 Categories: Chinese, Chicken
      Yield: 4 servings
 
    1/2 lb Boned Chicken Breast
    1/2 c  Diced mushrooms *
    1/2 c  Diced ham
      1 c  Diced bamboos shoot
      1 c  Diced white leeks (optional)
    1/2 c  Green beans (cooked)
      2    Eggs
      3 oz Rice noodles
      1 c  Oil
     20    Mandarin Dan Bing **

------------------------TO MARINATE------------------------
    1/4 ts Salt
      1 tb Cornstarch
      1 tb Cold water

----------------------SEASONING SAUCE----------------------
      1 ts Salt
  1 1/2 tb Soy sauce (light)
      2 ts Cornstarch
      1 ts Sesame oil
      2 tb Soup stock
   3/16 ts Black pepper
 
  ** *(or soaked black mushrooms) **(or spring roll skin)
  
  1. Heat oil until very hot.  Deep fry the rice noodles
  until puffed and golden (only 2 or 3 seconds for each
  side).  Put on a platter. Crush them with a fork or
  chopsticks.
  
  2. Cut the chicken into 1/4 inch cubes.  Marinate with
  salt, cornstarch and water at least 20 minutes.  Then
  fry with 1 cup of hot oil only 30 seconds and drain.
  
  3. Make a thin pancake with the beaten eggs, cut into
  1/4 inch cubes.
  
  4. Heat 3 tablespoons of oil in a pan.  Stir fry the
  mushrooms, the bamboo shoot, the green beans, and the
  ham.  After 1 minute add fried chicken, egg cubes, and
  seasoning sauce.  Stir fry over high heat until
  mixture thickens. Then, add the white leeks. Turn off
  the heat right away. Put on platter over fried rice
  noodles.
  
  5. Serve with Mandarin Dan Bing or spring roll skin
  which will be used to wrap around the meat and noodle
  mixture.
  
  NOTE: The recipe for "Dan Bing", a thin Chinese
  pancake, can be found on page 231 of Volume I of Pei
  Mei's Chinese Cook Book.
  
  Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei
  Printed by Chiu-Yu Printing Co, Ltd (1974)
 
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