Materials:
350 g (12 oz) chicken breast, diced
2 tablespoons Chinese wine or dry sherry
2 tablespoons soy sauce
1 egg white
175 g (6 oz) cornflour
pinch of freshly ground white pepper
225 g (8 oz) potatoes, peeled
1/2 teaspoon salt
1.2 litres (2 pints) vegetable oil
1 crisp lettuce, finely shredded
1 small chilli, seeded and finely chopped
1 garlic clove, cored, seeded and diced
1 green pepper, cored, seeded and diced
100 g (4 oz) canned water chestnuts, drained and diced
1 teaspoon wine vinegar
1 teaspoon sugar
1 tablespoon black bean sauce
1 teaspoon sesame oil
pinch of MSG
1 tablespoon water
175 g (6 oz) cashew nuts


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Preparation time: 30 minutes, plus marinating
Cooking time: about 10-15 minutes


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2. Grate the potatoes finely and rinse under cold running water. Drain and pat dry. Place in a bowl with the salt and all but 1 tablespoon of remaining cornflour and mix well. Spoon the potato mixture into a wire sieve and spread out in a thin, even layer. Put another sieve of the same size inside the other on top of the potatoes.

3. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds, then put in the 2 sieves with the potatoes trapped between. fry gently until the potatoes are golden brown and crisp, about 4 minutes. Remove from the oil and drain on paper towels, then carefully remove the bird's nest from the sieves. Place the bird's nest on a serving dish and surround with shredded lettuce.

4. Pour off all but 4 tablespoons of the oil. Reheat the wok. When the oil begins to smoke, add the chilli and garlic, stir-fry for a few seconds then add the chicken. Stir-fry until the chicken changes colour, then remove to a warm dish.

5. Reheat the wok and add another tablespoon of oil. Add the peppers and water chestnuts. Add the peppers and water chestnuts. Stir-fry together for about 1-2 minutes then put on the dish with the chicken.

6. Wipe the wok clean, add 1 tablespoon of oil and reheat. Add the remaining soy sauce, wine vinegar, sugar, black bean sauce, sesame oil, MSG and the remaining teaspoon of cornflour mixed with the water. Bring to the boil, stirring continuously until it thickens. Return the chicken, peppers and water chestnuts to the wok. Toss together to reheat, then add the cashew nuts. Spoon the mixture into the bird's nest and serve immediately.