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Chicken, Snake, and Young Ginger


Chicken, Snake, and Young Ginger
1 chicken breast, poached for ten minutes, drained then slivered
4 ounces snake meat, slivered then poached for three minutes and drained
2 Tablespoons cornstarch
2 ounces of young ginger, mix it with two tablespoons coarse salt for ten minutes
2 Tablespoons corn oil
1/4 cup canned pineapple chunks, cut into slivers
1/4 cup red pepper slivers
1/4 cup green pepper slivers
1/2 cup chicken broth
1 teaspoon Swatow rice vinegar
1 teaspoon thin soy sauce
1/2 teaspoon chili paste with garlic
dash white pepper
1 tablespoon cornstarch mixed with two tablespoons of cold water
1. Mix prepared chicken and snake with cornstarch.
2. Rinse ginger thoroughly then dry with paper towels.
3. Heat oil and fry chicken and snake for one minute, add ginger, pineapple, and peppers and stir-fry for half a minute until well coated.
4. Add broth, vinegar, soy sauce, chili paste, and white pepper and as soon as it comes to the boil, add cornstarch mixture, cook until it thickens and clears and serve.

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