INGREDIENTS

• 1 lb of chicken sliced
• 1 pinch of salt
• 1 pinch of white pepper
• 1 egg
• 4 Tablespoon of corn starch
• 1 Cup sliced mushrooms
• 1/2 Cup sliced white onions
• 1/2 Cup sliced red, green and/or orange peppers
• 1/2 Cup of celery
• 1/2 Cup of slicked Black Fungus (wood ear mushrooms)
• 1/3 Cup chopped green onions
• 1 Teaspoon minced garlic
• 1 Teaspoon sliced ginger
• 1/4 Teaspoon Crushed red pepper teaspoon
• 1 Tablespoon of white vinegar
• 2 Tablespoon of cooking sherry wine
• 1 Tablespoon of oyster sauce
• 1 Tablespoon of sugar
• 1/2 Tablespoon sesame seed oil
• 1/2 Tablespoon of koon chun double black soy sauce
• 4 Tablespoon of water

DIRECTIONS:

STEP 1 – MARINATE THE CHICKEN

• Add pinch of salt, pinch of white pepper, 1 egg with the 1lb of chicken
• Add around 3 Tablespoon of corn starch to the chicken
• Lastly around 1 Tablespoon of oil to the chicken

STEP 2 – BOIL THE VEGETABLES

• Boil the celery, wood ear mushrooms, green peppers, and mushrooms for 4-5 minutes
• Set the cooked vegetables aside

STEP 3 – COOK THE CHICKEN

• Add some oil to the wok and then start cooking the chicken until it is golden brown
• After it’s cooked, set the chicken aside in a bowl

STEP 4 – STIR FRY

• Add some oil to the wok and then minced garlic, sliced ginger and crushed red pepper
• Stir a few seconds and next add the cooked vegetables, white vinegar, cooking sherry wine, oyster sauce, sugar, sesame seed oil, double black soy sauce, and 2 Tablespoon of water
• Next mix 2 tablespoon of water with 1 tablespoon of corn starch as the thickening agent for the sauce. Put a little bit at a time until the sauce is to your preferred thickness.
• Lastly add the chicken and the chopped green onions and stir for a minute