Ingredient
150g chicken thigh meat
100g Zhen Zhu leaves
1 stalk spring onion (cut finely)
1/3 tsp xanthosylin powder (Chuan Jiao)
1 egg white
Seasoning
Marinade:
1/2 tsp salt
1 tsp sugar
1/2 tsp dark soy sauce
1 tsp fish sauce
1 tsp wine
2 tsp corn starch
1 tbsp water
Sauce
Thickening glaze:
1 tsp corn starch
2 tbsp water
Method
Rinse chicken and cut into thin shreds. Mix with marinade ingredients and egg white. Leave it for 20 minutes. Scald in hot oil briefly. Drain and set aside.
Rinse Zhen Zhu leaves and remove stem. Deep fry in wok with oil till crispy. Drain and place on plate.
Heat up 1 tbsp oil. Saute spring onion and xanthoxylin powder till fragrant. Add shredded chicken. Stir well. Add thickening glaze and cook till sauce thickens. Serve.
