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Chicken with Chrysanthemum Petal Sauce


Chicken with Chrysanthemum Petal Sauce
1 large chicken breast, skin and bones removed,, sliced thinly
1 egg white, beaten until frothy but not firm
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 teaspoon Chinese rice wine
2 teaspoons water chestnut flour
1 large white chrysanthemum, petals removed, rinsed, and set aside, stem and sepals discarded
3 cups vegetable oil
1 scallion, coarsely minced
2 slices fresh ginger, coarsely minced
1/2 cup chicken stock mixed with one teaspoon of cornstarch
1. Mix chicken slices with egg white, salt and pepper, rice wine and water chestnut flour and allow to rest for half an hour.
2. Heat oil in a deep sauce pan and deep fry the chicken for one minute, then drain and set aside on paper towels, reserving one tablespoon of the oil.
3. Heat wok or fry pan, add reserved oil, and stir-fry the scallion and ginger pieces for half minute, then add the fried chicken, stir for half minute then add the chicken stock mixture and bring to the boil stirring until it thickens.
4. Add the chrysanthemum petals on top, and stir just before serving.

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