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Chicken with Lotus Flowers


Chicken with Lotus Flowers
1 large chicken breast, cut into matchstick size-size pieces
6 black mushrooms, soaked, stems removed, and cut into matchstick-size pieces
2 ounces Yunnan or Smithfield ham, cut into matchstick-size pieces
1/2 cup canned bamboo shoots, cut into matchstick-size pieces
1 Tablespoon Chinese rice wine
1 teaspoon cornstarch
1 egg white
1 Tablespoon vegetable oil
1 onion, minced
1 slice fresh ginger, minced
1 Tablespoon sesame oil
1 Tablespoon melted chicken fat
2 lotus flowers, petals separated, cut in half, and blanched for fifteen seconds
10 'Melting Mouth' peas, cut into matchstick-size pieces
1. In a large bowl, put in the match strip pieces of chicken, mushrooms, ham, bamboo shoots, rice wine, cornstarch, and the egg white. Stir well and let rest for twenty minutes.
2. Heat vegetable oil, stir-fry onions and ginger for one minute or until soft and turning brown. Then, add sesame oil and the entire chicken mixture and stir-fry another minute.
3. Add chicken fat, lotus flowers, and pea strips and stir-fry one minute, then serve.

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