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 Fu Yung Sliced Chicken One of the great delicacies of the Shantung region is Fu Yung Chicken, made by poaching thinly sliced chicken and egg white in oil.
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Fu Yung Sliced Chicken ( )
3 chicken breasts, skinned and cut into thin slices 50 g (2 oz) cornflour 1.2 litres (2 pints) vegetable oil 10 egg whites, lightly beaten 150 ml (5 fl oz) chicken stock 4 tablespoons frozen peas 1/4 teaspoon MSG 1/2 teaspoon salt 2 teaspoons water Preparation time: 15 minutes Cooking time: 5 minutes 2. Heat the oil in a wok. Add the chicken slices and fry for 1 1/2 minutes. Pour in the egg whites in a steady stream and stir. When they rise to the surface, remove the whites and the chicken from the oil with a slotted spoon and drain on papper towels.
3. Put the chicken stock, peas, MSG and salt into a pan and bring to
the boil. Blend 1 teaspoon of the remaining cornflour with the water and
add to the pan to thicken the sauce. Add the chicken slices and egg and
mix gently together with the sauce. Serve immediately.
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