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Chicken with Lotus Blossom Petals


Chicken with Lotus Blossom Petals
1/2 pound chicken breast meat, sliced
1 egg white
2 teaspoons cornstarch
1 Tablespoon lard, chicken fat, or vegetable oil
2 Tablespoons any small white mushroom, sliced
2 Tablespoons canned bamboo shoots, sliced thin then soaked in cold water for ten minutes, and drained
2 lotus blossoms, petals removed from the flowers and each petal cut in half, tip to stem end. Rinse them pouring boiling water over them, then drain well
1 Tablespoon Chinese rice wine
1/2 teaspoon coarse salt
1 Tablespoon cornstarch mixed with same amount of cold water
1. Mix chicken slices, egg white and two teaspoons of cornstarch, and let rest ten minutes.
2. Heat wok, add fat or oil, and stir-fry chicken breast pieces for one minute before adding sliced mushrooms and bamboo shoots, and stir-frying this for another two minutes. Turn the meat source to high, add lotus petals, rice wine, salt, and the cornstarch mixture, and stir for half minute or until the sauce is thickened. Then serve.

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