Jirou Chao Qincai

Combine cornstarch, chicken, egg white, and a pinch of salt in a medium bowl and toss vigorously to combine; set aside for 10 minutes. Heat a 14" wok (or stainless-steel skillet) over high heat until wok starts smoking. Add 2 tbsp. oil around edge of wok and swirl to coat the bottom and sides. Add chicken and cook, tossing constantly, until chicken is opaque, about 1–2 minutes. Transfer chicken to a plate and set aside. Return wok to high heat and add remaining oil around edge of wok. Add ginger and leeks and cook, tossing constantly, until fragrant, about 30 seconds. Add celery and cook, stirring and tossing often, until crisp-tender, 1 minute. Add reserved chicken and juices from plate back to wok, along with soy sauce. Cook, tossing, until chicken is cooked, 1–2 minutes. • 2 boneless, skinless chicken breasts, frozen for 20 minutes • 2 tsp. cornstarch • Salt to taste • 1 egg white • 3 tbsp. canola oil • 1 leek, halved crosswise and julienned • 1 (1 1⁄2") piece ginger, peeled and julienned • 5 ribs celery • 1 1⁄2 tbsp. light soy sauce • white rice

2017-09-13T15:07:43+00:00
Duration: 05:00