Cheng-du Tender Chicken

Ingredients

1/2 tender chicken
1/2 c oil
1 tb wine
1 ts ginger
1 soup stock
1 tb cornstarch paste
1 ts spring onion
5 oz tender pea shoots
1 tb chili
2 tb chili nam yuey
2 ts salt
1 ts sugar

Instructions

Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add cornstarch paste. Add minced spring onion. Mix well. Remove and serve. Cook pea shoots in boiling water. Use to garnish plate. From The Chinese Regional Cuisine Series, Szechuan Cooking.