CHICKEN FU-YUNG

Preparation Method :

• Cut the chicken across the grain into very small, paper-thin slices, using a cleaver. Place the chicken slices in a shallow dish.
• In a small bowl, mix together salt, pepper, rice wine or dry sherry and corn flour (cornstarch).
• Pour the mixture over the chicken slices in the dish, turning the chicken until well coated.
• Beat the eggs in a small bowl with a pinch of salt and the spring onions (scallions).
• Heat the vegetable oil in a preheated wok, add the chicken slices and stir-fry for about 1 minute, making sure that the slices are kept separated.
• Pour the beaten eggs over the chicken, and lightly scramble until set. Do not stir too vigorously, or the mixture will break up in the oil.
• Stir the oil from the bottom of the wok so that the foo-yung rises to the surface.
• Add the peas, light soy sauce and salt to taste and blend well.
• Transfer to warm serving dishes, sprinkle with sesame oil and serve.