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Dragon and Phoenix

Mixed Meats and/or Seafoods

Dragon and Phoenix
1/2 pound squid, skin removed and quarter-inch apart cross-cuts
1/4 pound half-inch chicken breast pieces
1 teaspoon salt
1 Tablespoon Shaoxing wine
1/2 cup cornstarch
1 egg white
1/4 cup vegetable oil
2 scallions, cut into one-inch slivers
4 slices peeled fresh ginger
2 cloves garlic, peeled and thin-sliced
1 teaspoon vinegar
3 Tablespoons soaked cloud ear fungus, cut into half-inch strips
3 Tablespoons bamboo shoots, thinly sliced
6 leaves fresh spinach, cut into half-inch strips
1. Blanch pieces of squid in boiling water, then immerse them in cold water, drain, and set aside.
2. Mix chicken pieces with half the salt and half the wine, stir well, then add the cornstarch and egg white, mix well, and set aside for five minutes.
3. Heat a wok or fry pan, add the oil and fry the chicken pieces until crisp, then drain and set them aside on a paper towel, discarding all but one tablespoon of the oil.
4. Heat the remaining oil, fry the scallions, ginger, and garlic for half minute, then add the vinegar, cloud ear fungus, and bamboo shoots, and stir-fry for one minute before adding the chicken and squid pieces. Stir well for half minute, then add the spinach pieces, stir-fry for half minute, then put in a bowl and serve.

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