Place the chicken meat between 2 sheets of waxed paper. Pound with a meat mallet or the flat of a cleaver to tenderize and flatten. Cut into bite-size pieces. Combine the salt, egg white, 1 tbs. Cornstarch, and 1/4 cup water. Add the chicken pieces and marinate at least 20 minutes. Heat the oil to almost smoking in a wok over high heat. Deep-fry chicken pieces for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but about 2 tbs. Oil from the wok. Return the chicken to the wok and add the remaining ingredients. Stir-fry just until the flavors blend, about 1-1/2 minutes. Remove with the sauce to a serving platter. Seasoning Sauce: Combine all ingredients.

Mandarin Delight

North 7TH Street, Phoenix.

Wine: Wan Fu

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.