3/4
pound boned and skinned chicken breast
20
tiger lily buds
3
tablespoons tree ears
Marinade:
1
teaspoon cornstarch
1
tablespoon water
1/2
teaspoon sugar
1
tablespoon soy sauce
6
tablespoons corn oil
4
extra large eggs, well beaten
3
scallions, shredded
1
Cup shredded green cabbage
1
teaspoon salt
1
tablespoon oriental sesame oil
20
Mandarin Pancakes, warmed
1.
Freeze the chicken in separate pieces. Thaw until semifrozen, then shred
fine.
2.
Soak the tiger lily buds and tree ears separately in warm water in bowls
for
30 minutes. Cut off and discard the hard ends of the lily buds, then
cut
the buds in half. Clean and wash the tree ears and cut them into small
pieces.
Discard soaking liquid. Place the shredded ingredients in separate
mounds
on a large platter near the stove.
3.
In a medium bowl mix the marinade ingredients and add the chicken. Mix
well
and also place near the stove.
4.
Heat a wok over medium heat until hot, then add 3 tablespoons of corn
oil
and the eggs. With a spatula, slowly push the eggs back and forth in
the
wok; as the eggs cook and coagulate, break them up into large pieces;
they
should be dry. Transfer the cooked eggs to a bowl.
5.
Reheat the wok and add the remaining corn oil. Add the chicken and stir
fry
until it changes color. As you stir, use the spatula to separate the
shredded
chicken. Add the shredded tree ears, lily buds, scallions and
cabbage,
blend well, then add the salt. Continue to stir fry until the
cabbage
wilts, about 2 to 3 minutes.
6.
Return the eggs to the wok and stir until well blended, breaking up the
eggs
into smaller pieres. Mix in the sesame oil, turn off the heat and
transfer the mixture
to a serving platter. Serve hot with mandarin pancakes.