Stir-Fried Chicken With Mushrooms and Snow Peas

Preparation

1. Step 1

   Put the chicken slices into a bowl, and stir in Shaoxing wine and ½ teaspoon salt. In another bowl, beat the egg white until the gel is broken and it thins out slightly (it should not be frothy) and add to the chicken mixture. Sprinkle in 1 tablespoon cornstarch and mix well. Add 1 tablespoon neutral oil and stir until smooth.

2. Step 2

   Refrigerate chicken for at least 30 minutes and up to 2 hours so the coating has time to adhere to the meat.

3. Step 3

   Bring a medium saucepan of water to a boil, then add 1 tablespoon neutral oil. Add the snow peas to a sieve or strainer that fits in the pot. Lower into boiling water for 10 seconds. Pull out the sieve (leaving water in the pot) and rinse snow peas with cold water. (Alternatively, you can put the snow peas directly in the water, stir once with a slotted spoon, then scoop them up and drain in a colander, rinsing well with cold water to stop the cooking.)

4. Step 4

   Lower heat to maintain a gentle simmer. Add in the chicken, stir to separate, and keep stirring gently until the coating turns white, about 1 minute. Drain chicken. (If you’d like a thicker, glossier sauce, whisk 2 teaspoons cornstarch with 1½ tablespoons warm water until the cornstarch has dissolved. Reserve.)

5. Step 5

   Heat a wok or large, heavy skillet over high heat. Once hot, add remaining 3 tablespoons neutral oil, swirl and heat for 30 seconds. Add mushrooms and ginger to hot oil, and stir and flip rapidly for about 30 seconds, or until the color of the mushrooms begins to brighten. Add the snow peas and remaining ½ teaspoon salt, and briskly stir mixture for 1 minute.

6. Step 6

   Add the chicken, soy sauce and reserved cornstarch slurry if using, and stir until the mixture is coated. Add the sesame oil, flip the mixture a few times and cook until the chicken is just cooked through, about 1 to 2 minutes. Serve immediately.