---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STIR-FRIED MINCED CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
     1/2 lb Boned Chicken Breast
     1/2 c  Diced mushrooms *
     1/2 c  Diced ham
       1 c  Diced bamboos shoot
       1 c  Diced white leeks (optional)
     1/2 c  Green beans (cooked)
       2    Eggs
       3 oz Rice noodles
       1 c  Oil
      20    Mandarin Dan Bing **
 
 ------------------------TO MARINATE------------------------
     1/4 ts Salt
       1 tb Cornstarch
       1 tb Cold water
 
 ----------------------SEASONING SAUCE----------------------
       1 ts Salt
   1 1/2 tb Soy sauce (light)
       2 ts Cornstarch
       1 ts Sesame oil
       2 tb Soup stock
    3/16 ts Black pepper
  
   ** *(or soaked black mushrooms) **(or spring roll skin)
   
   1. Heat oil until very hot.  Deep fry the rice noodles
   until puffed and golden (only 2 or 3 seconds for each
   side).  Put on a platter. Crush them with a fork or
   chopsticks.
   
   2. Cut the chicken into 1/4 inch cubes.  Marinate with
   salt, cornstarch and water at least 20 minutes.  Then
   fry with 1 cup of hot oil only 30 seconds and drain.
   
   3. Make a thin pancake with the beaten eggs, cut into
   1/4 inch cubes.
   
   4. Heat 3 tablespoons of oil in a pan.  Stir fry the
   mushrooms, the bamboo shoot, the green beans, and the
   ham.  After 1 minute add fried chicken, egg cubes, and
   seasoning sauce.  Stir fry over high heat until
   mixture thickens. Then, add the white leeks. Turn off
   the heat right away. Put on platter over fried rice
   noodles.
   
   5. Serve with Mandarin Dan Bing or spring roll skin
   which will be used to wrap around the meat and noodle
   mixture.
   
   NOTE: The recipe for “Dan Bing”, a thin Chinese
   pancake, can be found on page 231 of Volume I of Pei
   Mei’s Chinese Cook Book.
   
   Pei Mei’s Chinese Cook Book Volume II by Fu. Pei Mei
   Printed by Chiu-Yu Printing Co, Ltd (1974)
  
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