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Chinese  New  Year 2005

Shun Lee Palace
155 E 55th St.
New York, 10022
(212) 371-8844

Chicken Soong
Chef/Owner Michael Tong of Shun Lee Palace– New York, NY
Adapted by StarChefs

Yield: 4 Servings

  • 8 ounces skinless, boneless chicken breast, minced into small pieces (less than ¼ inch cubes)
  • 1/8 teaspoon salt
  • ¼ egg white
  • 1 teaspoon corn starch
  • 2 cups vegetable oil
  • 2 Tablespoons soy sauce
  • ½ Tablespoon sugar
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon sherry
  • 1 teaspoon white pepper
  • 1 teaspoon corn starch
  • 1 Tablespoon olive oil
  • ¾ cup scallions, finely minced
  • 1 cup celery stalks, finely diced
  • 1/2 cup carrots, peeled and finely diced
  • 1 teaspoon sesame oil
  • 2 Tablespoons pine nuts, lightly toasted
  • Salt to taste
  • 4 to 8 lettuce leaves
  • Hoisin sauce

In a bowl, mix minced chicken, salt, and egg white, and teaspoon of corn starch.

In a wok, heat vegetable oil until smoking. Add chicken to the wok, and stir for 1 minute, until it turns white. Remove the chicken, drain, and discard oil.

In a small bowl, mix soy sauce, sugar, vinegar, sherry, white pepper and corn starch.

In wok, heat olive oil, stir-fry scallions, celery and carrots for a minute or two. Add the chicken, sauce, and sesame oil. Remove from heat and mix in toasted pine nuts. Season to taste with salt.

Serve the chicken in leaves of lettuce, by putting a ¼ teaspoon of Hoisin sauce on the lettuce leaf, and then the chicken.

Wine Pairing:
A medium-bodied Grüner Veltliner such as the Jurtschitsch Sommhof Grüner Veltliner 2003



   Published: January 2005
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