Shredded Chicken with Sesame Seeds
soy sauce, dark
Chinese rice vinegar
scallions, spring or green onions
Cut the chicken breasts into fine shreds 3 inches long.
Mix them with the egg white, salt and cornstarch.
Chill for about 20 minutes.
Heat the oil in a wok or large skillet until moderately hot.
Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking.
Cook until it turns white, which should take about 1 minute.
Drain the chicken immediately in a colander or sieve and drain off the oil.
Clean the wok and add about 1 tablespoon of the drained oil.
Reheat until it is hot.
Add the sesame seeds and stir-fry them for 1 minute or until slightly brown.
Add the sauce ingredients and bring to a boil.
Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.
Serve at once, or let cool and serve at room temperature.