Cu Liu Ji (Chicken in Vinegar Sauce)

Ingredients

• 1 egg white
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 lb boneless skinless chicken breast, cut in cubes
• 1/2 cup water
• 1/2 cup rice wine vinegar
• 1/4 cup soy sauce
• 2 tablespoons sake or white wine
• salt, to taste
• 1 tablespoon cornstarch
• 1/4 cup oil
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 1 tablespoon gingerroot, minced

• 1 (4 ounce) can water chestnuts, chopped

Directions

1. 1

   Beat egg white, cornstarch and salt together well in a bowl. Stir in chicken and set aside.

2. 2

   In another bowl, mix together water or stock, vinegar, soy sauce, rice wine, salt and cornstarch. Adjust flavors to taste and set aside.

3. 3

   Heat the oil in a wok or large frying pan over high heat. Add the chicken and stir fry until the chicken is just cooked through, 3-4 minutes. Remove the chicken to a bowl.

4. 4

   Add a little more oil to the wok or large frying pan if needed and stir fry the onion, garlic, and ginger for 1-2 minutes. Add bamboo shoots and the chicken and stir fry to heat through.

5. 5

   Lower the heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce. Adjust seasoning and serve.