1/2
pound boned and skinned chicken breasts
Marinade:
1
large egg white
1/2
teaspoon salt
1
tablespoon dry sherry
1
teaspoon oriental sesame oil
2
teaspoons cornstarch
1
tablespoon soy sauce
3
tablespoons peanut oil
1
large garlic clove, crushed slightly with the cleaver
1
pound fresh spinach, washed, drained and tough stems removed
1
teaspoon salt
1
teaspoon sugar
1/2
cup peanut oil
1.
Freeze the chicken in separate pieces. Thaw until semifrozen, then
shred
fine. Mix the chicken with the marinade ingredients and marinate
for
at least 1 hour, or as long as overnight. Divide the chicken shreds
into
two equal portions and mix the soy sauce into one portion.
2.
Heat a wok over high heat until very hot and add the 3 tablespoons of
peanut
oil. Add the garlic and stir fry for a few seconds, being careful
not
to let it burn. Add the spinach and stir fry until the ingredients
are
thoroughly mixed with the oil. Add the salt and sugar. As soon as the
spinach
wilts, use a pair of tongs or chopsticks to transfer the spinach
to
the center of an oblong serving platter. Discard the garlic and any
accumulated
liquid. Wipe the wok clean with a paper towel.
3.
Reheat the wok. Place the strainer over a pot near the stove. Add the
half
cup of peanut oil to the wok, heat to about 280F, and add the chicken
portion
without the soy sauce. Stir quickly to separate the pieces of
chicken.
As soon as the chicken turns white, pour the contents of the wok
into
the strainer and allow the oil to drain away. Transfer the chicken
to
one side of the spinach. Cook the chicken portion with the soy sauce
in
the same manner and arrange on the opposite side of the spinach.
Serve hot.