for the chicken
3 pounds boneless, skinless chicken
cut into julienne strips, or boneless,
3 each egg whites slightly beaten
¼ cup dry sherry
1 tablespoon sesame oil or vegetable oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
¼ cup vegetable oil
2 tablespoons fresh ginger root peeled and sliced thinly
for the snow peas
2 pounds fresh snow pea pods
for the sauce
2 quarts chicken stock cold
1 cup hoisin sauce
¼ cup soy sauce
½ cup cornstarch
1 bunch scallion sliced thin
Marinate the chicken: Combine the egg whites, sherry, 1 tablespoon of the sesame oil (or oil), soy sauce,
cornstarch and salt and pepper to taste. Pour mixture over chicken strips and toss to coat chicken. Cover
with plastic film and refrigerate for about 1 hour.
Blanch snow peas in boiling salted water for 10 seconds, remove from water and plunge into ice water. Chill
and drain off water. Reserve snow peas until needed.
Prepare the sauce. Dissolve the cornstarch in the chicken stock, add the hoisin and soy sauces, bring to a
simmer. Add more cornstarch slurry if necessary to achieve desired thickness.
Adjust seasoning with soy sauce.
To prepare the dish: Heat the ¼-cup of oil, add the sliced ginger, stir-fry for a few seconds, add the chicken
and cook until chicken is done, 165 degrees internal temperature. Add the snow peas and sauce, bring to
simmer. Garnish with scallions.
Cook small batches that will be consumed in 15 to 20 minutes.
NOTES: This dish can be prepared exhibition style. Display marinated chicken, snow peas and sauce. Stirfry
chicken to customer's order with a little ginger, when chicken is cooked, add about 3 ounces of snow
peas and 2 to 3 ounces of sauce, bring to simmer and serve with steamed rice.
Garnish with scallions.
Serving Ideas: Serve with or over steamed rice.